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Continued: Recipes: crème anglaise, bourbon apples

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  • Last update: November 20, 2013 - 1:52 PM

• Juice from 1 medium lemon

• 8 medium-size tart, crisp apples such as Haralsen

• 1 c. sugar

• 1 c. bourbon

• Pinch salt


Core and peel apples, placing apples in 1 quart water with lemon juice to prevent discoloration. Slice each apple in half, top to bottom. Lay cut side of apple halves, face down, on a cutting board. Starting at one side, cut across each apple half to form 1/8-inch slices.

Place apple slices in a large bowl; add sugar and toss to evenly coat each slice with sugar.

Pour slices into a large frying pan; add bourbon. Place pan over high heat and bring liquid to a boil. Remove pan from heat and, using a long-handled lighter or fireplace match (or short match with pliers) light the bourbon on fire (caution: bourbon will light all at once.). Carefully shake pan to assure that all of the alcohol burns away.

Once flames have died away, return pan to burner and turn heat to low. Braise until apples are soft and translucent and most of the liquid has boiled away (if pan becomes dry before apples are soft, add a little water to moisten). Using a spatula, remove apples to a sheet tray to cool. Cover and refrigerate until needed.

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