Bourbon Flamed Apples Recipes

BOURBON APPLES

Steps:

• As you peel and slice the apples, toss them with the lemon juice in a bowl.
• In a medium saucepan over medium heat, melt the butter, then add the apples with lemon juice. "Fry" the apples for several minutes in the butter, stirring frequently, for 5 - 10 minutes or until they begin to get tender.
• Stir in the remaining ingredients. Cook for about 5 - 10 minutes longer. Store in a covered glass jar or airtight container in the fridge. Serve warm over French toast, pancakes, cake, ice cream ... anything that goes well with apples ... or just eat them with a spoon.

BOURBON FLAMED APPLES

Steps:

• Combine the apple slices and lemon juice in bowl.
• Melt butter in medium skillet over medium heat.
• Add the apples and cook, turning frequently, until crisp-tender (about 10 minutes).
• Stir in the brown sugar.
• Add the bourbon and ignite, shaking the skillet gently until the flame subsides.
• Serve warm with ice cream (my favorite) or creme fraiche.

BOURBON CANDY APPLES

Steps:

• Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
• Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
• Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

BOURBON FRIED APPLES

Steps:

• Combine water, butter, and Bourbon in a large skillet over medium heat; stir until butter melts. Add apples, raisins, brown sugar, and cinnamon; stir to coat. Bring to a boil, reduce heat to low, and simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm.

ROASTED APPLES WITH BOURBON CRèME ANGLAISE

Steps:

• Bourbon Crème Anglaise:.
• In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
• Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher.
• Stir in vanilla (if using) and bourbon.
• Pre-heat oven to 400.
• In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.
• Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.
• Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.

BOURBON APPLES

Steps:

• heat 1/4 c butter in a skillet.
• add shallots, cook 5 minutes to soften.
• add apples, bourbon and maple syrup, cook for 3 minutes.
• add cider and boil for 5 minutes until most of the liquid evaporates.
• reduce heat and stir in remaining butter 1 tbsp at a time.
• add nutmeg, cloves and sage, stirring.
• serve warm.

BAKED APPLES WITH TOFFEE, BOURBON AND MOLASSES

Steps:

• Preheat oven to 350°F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
• Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.