Servings: 6
Ingredients
Unsalted Butter 3 Tablespoons
Granny Smith Apples, cored, peeled 6 each sliced into 1/8”
Water 1/2 Cup
Dark Brown Sugar 1/2 Cup + 2 Tablespoons Ground Cinnamon 1/2 Teaspoon Heavy Cream 3/4 Cup Bourbon 1/4 Cup
Method of Preparation
1. Gather all ingredients and equipment
2. In a 12-inch skillet, heat butter over medium-high heat until frothy
3. Add the apples, cover, and cook, stirring occasionally until apples have begun to soften, about 3 minutes
4. Stir in water, brown sugar, an cinnamon and cook, covered, stirring occasionally, for about 5 minutes, until the syrup is thick, the apples are soft, and the pan is almost dry.
5. Add cream and cook, uncovered, until the juice is syrupy, 1 to 2 minutes
6. Turn off the heat
7. Stir in the bourbon and let stand for another minute to let the alcohol evaporate
8. Spoon apples over pound cake with a scoop of ice cream
