Drunken Apples


Patrick Johnson Recipe

By Patrick Johnson pwjohnso


Rating:
Serves:
6-8
Prep:
5 Min
Cook:
30 Min
Method:
Stove Top
Comments:

The use of different liquors in recipes is a sure fire way to develop a complexity of flavor attained no other way.

As the alcohol cooks off, leaving the essence of the ripple, the apples absorb the flavors of the bourbon combining to make this perfect ice cream topping.

Ingredients

4
sweet apples, peeled, cored and sliced
6 Tbsp
granulated sugar
1/2
lemon
1
cinnamon stick, approximately 1 inch
4 oz
burbon, good quality
vanilla ice cream

Directions Step-By-Step

1
In a large saucepan, combine sugar, the rind and juice of half a lemon, cinnamon stick, and bourbon.
2
Place the pan directly over a flame and bring the mixture to a boil.
3
Place apples in the pan. Cover and simmer until the apples are tender, about 30 minutes.
4
Serve the apples with the hot sauce over vanilla ice cream.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: American
Hashtags: #bourbon, #topping


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1 Comment

user
Feb 22, 2012 - Penny Hall shared this recipe with discussion group: Cooking with Beer and other Alcohol