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 IN BOURBON CARAMEL

Steps:

• In a 12-inch skillet, heat the butter over medium-high heat until frothy. Add the apples, cover and cook, stirring occasionally, until the apples have begun to soften, about 3 minutes.
• Stir in the water, brown sugar and cinnamon and cook, stirring occasionally, for about 5 minutes, until the syrup is thick, the apples are soft and the pan is almost dry.
• Add the cream and cook, uncovered, until the juice is syrupy, 1 to 2 minutes. Turn off the heat, Stir in the bourbon and let stand for another minute to let the alcohol evaporate.
• Spoon the apples over pound cake or serve in bowls, wit ha scoop of ice cream or a dollop of whipped cream on top.
• Note: If your syrup isn't getting syrupy enough and your apples are already soft, remove the apples with a slotted spoon, crank up the heat a bit and really let your sauce caramelize, then put the apples back in and add the bourbon.

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.

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.

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.