Bourbon Apples

by Michele Pesula Kuegler | February 28th, 2019 | Desserts, Recipes, Side Dishes
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Why not let your fruit & liquor mingle?

Bourbon Apples

Why not let your fruit & liquor mingle?
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert, Side Dish
Keyword: apples, bourbon
Servings: 4 people
Author: Michele Pesula Kuegler

Ingredients

  • 2 apples
  • 1 Tb. butter
  • 3 tsp, sugar
  • 1 tsp. cinnamon
  • 2 Tb. bourbon

Instructions

  • Cut apple into quarters, and remove core.
  • Cut each quarter into 3 or 4 slices; cut each slice in half lengthwise.
  • Heat a large nonstick frying pan over medium heat.
  • Add butter, stirring until melted.
  • Add apples to butter, and saute for 5-10 minutes, or until barely fork tender
  • Add cinnamon, sugar, and bourbon tossing constantly to coat.
  • Remove from heat, and serve immediately.

Notes

Don’t let the slices overcook, or you’ll have mushy apples.

Use a better bourbon as its flavor will be front and center.

It’s savory enough to work as a side dish but also sweet enough to top ice cream.

Welcome to Day 2 of this bourbon week. In addition to noticing the liquor theme, you also may have noticed a different layout to my articles this week. The inspiration came from a post I saw on social media, which expressed frustration at having to read a long story before getting to the desired recipe. Hmm.

It couldn’t have hit home any harder if it had been said directly to me. See, I have complained numerous times about food blogs that post 20 pictures that you need to scroll through before getting to the recipe. That’s why I only publish three or four pictures in most articles. However, I never thought about putting the recipe at the top.

So, starting earlier this week, I’m trying something new: posting the recipe at the top. I understand that many people won’t read the article below. That’s ok. You’re here for the recipe, right? If you decide to read the story behind the recipe, great. If not, that’s ok as well.

Get ready to have a whole new level of flavor, apple

I’ll still share my thoughts and try to tell an interesting story or two. Whether or not your read it (or ignore it) is fine with me.

This recipe actually is the last one I created during my month-long stay in Hot Springs, Arkansas. Although the kitchen in our condo kept my cooking possibilities limited, that may have been the worst part of the trip. Sure, I’m excited to work in my own kitchen again, but I did love our time there.

My stay there was even better than I imagined it would be. Almost every single person I met was friendly and polite. I’ve never been in a place as friendly. Also, we experienced a lot of great meals. Whether we were at a casual bar or a high end steakhouse, the food was delicious and delivered by amazingly conscientious servers. Finally, the atmosphere at Oaklawn was unlike almost any other track I’ve been to. Sorry, Laurel, Delaware, and more; the crowds at Oaklawn are great in number and enthusiasm. The only place with a similar feel is Saratoga.

Just a little bit to add some excitement to these apples!

So, although I’ll be working from my home kitchen with great excitement, I will miss the community of Hot Springs. . . until I visit there again.

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