Fall seems to have arrived this year when I wasn’t looking. One day I was drenched with sweat on my way to work and the next I was tearing through my winter storage under the bed to uncover some much needed tights. No thanks to a pretty insane schedule, the floor of my room is still covered in things like jackets and vests, and the cat has taken to nesting between two unmatched boots. But hopefully you’re participating in more traditional autumn activities, like shamelessly ordering pumpkin spice lattes, picking out a Halloween costume or going apple picking. Which brings me to this recipe.
If you have a veritable bushel of apples in your possession right now just waiting to be peeled, cored and turned into something delicious, look no further. Sure, you could make a pie or a crumble or a betty. But maybe you had a really prolific apple-picking experience, and you’ve already made these things, and the apples just won’t disappear. In that case, there is really no better thing you can make than fried apples in bourbon. (Note: it’s also good if you find apple picking to be a rather boring activity and there are apples at the grocery store and you’re just in the mood for dessert, like me).
I got this recipe from the Lee brothers’ book on southern cooking, and it’s such a keeper, for a number of reasons. First, it takes about 20 minutes to make, from peeling the apples to eating it out of your bowl. Second, it requires very few ingredients – apples, sugar, cream and obviously bourbon. And lastly, it tastes like a creamier, better version of apple pie filling, and combined with some Haagen Dazs vanilla ice cream hot off the stove, it’s honestly like eating autumn-themed heaven.
I’m definitely looking for some new inspiration this fall (#autumngoals), and am setting out to perfect my pie and soup game (I think I say this every year but this year I swear is the one). The upper west side in the fall is already shaping up to be quaint and magically New York, and a stroll through the West Side farmers market on Sunday mornings is just the thing you need to get excited about putting something new on the table. I hope that wherever you are, autumn is having the same effect on you – here’s to pumpkins, roasts and yes, even apple picking.
Ingredients
- 3 tablespoons unsalted butter
- 6 Granny Smith apples, peeled, cored and sliced into 1/8-inch-thick half moons
- 1/2 cup water
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup heavy cream
- 1/4 cup Tennessee whiskey or Kentucky bourbon
Instructions
- 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.
Notes
https://www.thekitchenchronicles.com/2016/10/07/fried-apples-with-bourbon-caramel/
October 8, 2016 at 10:39 pm
Delicious! Zoe was worried about the bourbon, but went back for seconds. I used coconut milk instead of the heavy cream and it was great.
October 10, 2016 at 11:09 am
I’m so glad you all liked it. Definitely a good gluten- (and easily dairy-) free dessert option!