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  1. #1
    Bourbonian of the Year 2006
    Join Date
    Dec 2001
    Location
    Rockland County, NY
    Posts
    1,937

    Fried Apples with Bourbon Sauce

    I "invented" this recipe last night using ingredients that were around the kitchen

    2 Large Apples (1 Sweet, 1 tart) peeled, cored, cut into 1/2 inch pieces
    1/2 C Chopped Nuts (I used Hickory Nuts but pecans, walnuts etc would work)
    1/3 C Maple Syrup
    1/3 C Apple Juice
    2Tbsp Butter
    1/3 C Buffalo Trace Bourbon
    1 Tsp Pumpkin Pie Spice (Or Cinnamon, Nutmeg, Allspice combo)
    1 Muffin (I used an apple muffin) Split and toasted
    2 Buffalo Trace Bourbon Balls
    2 Scoops Ice Cream: I used Valentine's Bourbon Ball, but Vanilla would work

    Melt Butter over Medium High until bubbly. Add nuts, apples, spcie andsaute with agitation until apples are softened and browned, about 3 minutes.
    Add apple juice, maple syrup and allow to reduce by 1/2 on Medium Heat, about 3 minutes.
    (I like my apples firm. Cook longer for tender apples)
    Off the heat, add bourbon and mix. (Flambe, if you like, but be careful)
    Return to heat until reduced again, about 1 minute.

    Place a half muffin in a dessert bowl. Add ice cream and spoon apple/nut mixture over the top. Place bourbon ball in center.
    Serve Immediately, if not sooner.

    Makes 2 servings.

    Calories can be reduced using Light Ice Cream, Sugar Free Maple Syrup and low fat Angel Food Cake and 1/2 sugar fruit juice, but I can't think of good reason to do that.
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

  2. #2
    Enthusiast
    Join Date
    Feb 2003
    Location
    England
    Posts
    300
    I'm not a cook Ed but as I was flicking through the TV yesterday I heard a chef say "I'm using Bourbon in this dish, Bourbon goes together with apples perfectly"

    I don't even remember the dish but apart from the Brit fool pronouncing it "Baawwbon" I stored the fact that Bourbon goes with apples in cooking.

    Come to think of it if an apple a day keeps the doctor away...
    Philip

    I guess good whiskey really does tickle my pickle!

 

 

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