Fried Apples With Bourbon Caramel Sauce Recipes

FRIED APPLE RINGS + BOURBON CARAMEL SAUCE

Steps:

• In a wide heavy-bottomed pot, heat the oil on medium heat. On a small plate, mix together 1 1/2 tsp sugar with the cinnamon. Line a larger plate with paper towels and set aside. While the oil heats, mix the flour, baking soda, salt, egg, buttermilk and 1/2 tsp of the sugar in a large bowl with a whisk Slice the apples into thin 1/4 in circles and use a circle cutter to cut out the core With your hands or a pair of tongs, dip each apple ring into the batter to evenly coat each side and place in the hot oil. Fry 2-3 rings at a time for about 30 seconds on each side, turning until each ring is golden Immediately coat with cinnamon sugar and move to the towel lined plate to dry and cool. Repeat with all apple rings
• To make the bourbon caramel sauce, simply mix in a little bourbon with pre-made caramel sauce (or make your own!) and serve with warm fried apple rings for a delicious fall dessert

FRIED APPLES WITH BOURBON CARAMEL SAUCE

Steps:

• Heat the butter over high in a 12 inch skillet until frothy. Add the apples. Cover and cook, stirring occasionally, until soft, about 3 minutes. Stir in water, brown sugar, and cinnamon. Cook covered, stirring occasionally, for about 5 minutes. Syrup will become thick, apples soft, and pan almost dry. Add the cream and cook, uncovered, until juice is syrupy, 1-2 minutes. Turn off heat and stir in bourbon. Let stand another minute to allow alcohol to evaporate.

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.

BAKED APPLE WITH CINNAMON BOURBON CARAMEL SAUCE

Steps:

• For Apple:.
• Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375°F.
• For Sauce:.
• Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232°F) on a candy thermometer).
• Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the bourbon. Pour over baked apple and serve.