A Bourbon Recipe Review: Bourbon Fried Apples

Three of my favorite words are bourbon, fried, and apples.

When you add bourbon to anything, it almost instantly enhances the flavor, especially with apples.

Fried apples were a staple in my household growing up, and my family spiced them up during Thanksgiving. I thought it was fitting that I share this family recipe.

Unless you do not like apples or bourbon, there is no way this isn’t a home run. I may have used more bourbon than required, but it enhanced my experience. I also used Granny Smith apples in the dish. The tartness contrasted nicely against the sweetness of the bourbon. The raisins were a nice feature, giving your mouth another texture other than the soft apples.

INGREDIENTS:

• 1 tbsp Kentucky Bourbon
• 2 tbsp Water
• 1 tbsp Butter
• 2 Large Apples cored and chopped
• 1 tbsp Raisins
• 1 tbsp Brown Sugar
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Lemon Juice

1. Combine water, butter, and bourbon in a large iron skillet over medium heat.
2. Stir until butter melts.
3. Add apples, raisins, brown sugar, and cinnamon; stir to coat.
4. Bring to a boil, reduce heat to low, and simmer, stirring frequently.
5. Stir until the apples soften and the liquid is reduced to a syrup.
6. Stir lemon juice into apples and serve warm.