BOURBON FRIED APPLES
This is a slightly healthier spin on traditional fried apples. The skin is left on, and the reduced butter and sugar are offset with flavor-boosting bourbon, raisins, cinnamon, and lemon juice. I use Cameos for this recipe, as they are naturally sweet and hold their shape well, but if you're using a tarter variety, you may wish to increase the brown sugar and omit the lemon juice. Golden rum can substitute for the bourbon.
Provided by AlmaFeliz
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 20.3 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 23 mg, Sugar 15.9 g
BOURBON CANDY APPLES
Bourbon adds a rich flavor to these hand dipped caramel apples.
Provided by Allrecipes
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 361 calories, Carbohydrate 93.3 g, Fiber 2.6 g, Protein 0.5 g, Sodium 60.1 mg, Sugar 75.8 g
BOURBON APPLES
Provided by Ann
Time 35m
Number Of Ingredients 8
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
Flambe! It's always fun to set food on fire intentionally (setting food on fire accidentally is entirely another matter, as I know first-hand). I like these over ice cream.
Provided by Aunt Cookie
Categories Dessert
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 306.9, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 9.3, Carbohydrate 43.4, Fiber 5.1, Sugar 35.5, Protein 0.7
EMERIL'S APPLE & BOURBON GLAZE
This recipe is from Entertaining with Emeril, episode 1.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 15
Steps:
- To make the glaze, place all of the ingredients for the glaze except for the Bourbon in a 6-quart pot and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 30 to 35 minutes longer. Remove the glaze from the stove and strain through a fine-mesh strainer. Stir in the Bourbon, a tablespoon at a time to get the desired flavor and consistency. Reserve until ready to use.
BAKED APPLES WITH TOFFEE, BOURBON AND MOLASSES
Provided by William Viets
Categories Bourbon Fruit Juice Dessert Bake Apple Fall Winter Molasses Bon Appétit Massachusetts Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
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.
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