Three of my favorite words are Bourbon, Fried, and Apples. I have found that you can add bourbon to almost any fruit or vegetable, enhancing the flavor tenfold.
So, when this was served at Thanksgiving dinner, I knew I had to do a review.
- 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
- Combine water, butter, and bourbon in a large iron skillet over medium heat.
- Stir until butter melts.
- Add apples, raisins, brown sugar, and cinnamon; stir to coat.
- Bring to a boil, reduce heat to low, and simmer, stirring frequently.
- Continue to stir until the apples have softened and the liquid has reduced to a syrup.
- Stir lemon juice into apples and serve warm.
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 I believe 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.
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