RCI-DS.004.0043.001
Bourbon Apples
Bourbon Apples from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- Honeycrisp apple1 unitcored, peeled, and sliced into 12ths
- 3/4 cup
- tbs unsalted butter2 unitmelted
- tbs freshly squeezed lemon juice1 unit
- 1/4 cup
- 1/2 tsp
- cloves2 unitfreshly ground
- 1/2 tsp
Method
1
Peel, core, and slice or dice the apples into uniform pieces, approximately 1/4 inch thick, to ensure even cooking.
10 minutes
2
Melt the unsalted butter in a large skillet or saucepan over medium heat until it begins to foam slightly.
2 minutes
3
Add the prepared apples to the pan and sprinkle with granulated sugar, stirring gently to coat all the pieces evenly.
2 minutes
4
Cook the apples over medium heat, stirring occasionally, until they begin to soften and release their juices.
5 minutes
5
Add the cinnamon, allspice, and cloves to the pan, stirring well to distribute the spices evenly throughout the apple mixture.
1 minutes
6
Carefully pour in the bourbon, stirring to combine, and allow the mixture to cook so the alcohol partially cooks off and the flavors meld together.
4 minutes
7
Continue cooking until the liquid reduces to a thick, syrupy glaze that coats the apples and the fruit is tender but still holds its shape.
5 minutes
8
Remove the pan from heat and allow the bourbon apple filling to cool completely before using it in your pie or tart shell.
20 minutes