Best Bourbon Apples Recipes

ROASTED APPLES AND SWEET POTATOES IN HONEY-BOURBON GLAZE

Steps:

• Heat oven to 400°F. Prick sweet potatoes with fork; place on ungreased cookie sheet. Bake 1 hour or until almost tender. Cool 45 minutes. Peel potatoes; cut into 1/3-inch wedges.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, toss apples and lemon juice. In baking dish, arrange potatoes and apples in alternating layers. Pour lemon juice from bowl over potatoes and apples.
• In 2-quart saucepan, mix brown sugar, honey, butter, bourbon, cinnamon, salt and ginger. Heat to boiling over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Pour glaze over potatoes and apples.
• Roast uncovered 30 minutes. Brush potatoes and apples with glaze that collects in bottom of dish; sprinkle pecans over top. Roast 14 to 15 minutes longer or until apples are golden brown and tender.

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

BOURBON FRIED APPLES

Steps:

• Combine water, butter, and Bourbon in a large 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, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir lemon juice into apples and serve warm.

BOURBON APPLES

Steps:

• heat 1/4 c butter in a skillet.
• add shallots, cook 5 minutes to soften.
• add apples, bourbon and maple syrup, cook for 3 minutes.
• add cider and boil for 5 minutes until most of the liquid evaporates.
• reduce heat and stir in remaining butter 1 tbsp at a time.
• add nutmeg, cloves and sage, stirring.
• serve warm.

BAKED APPLES WITH TOFFEE, BOURBON AND MOLASSES

Steps:

• Preheat oven to 350°F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
• Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.

BOURBON CANDY APPLES

Steps:

• Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
• Combine sugar, corn syrup and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thermometer registers 290 degrees F (143 degrees C). Remove from the heat and stir in the bourbon if desired.
• Keep the saucepan over low heat to keep the caramel liquid for dipping the apples. Working quickly, carefully dip apples in the caramel. Place apples on the greased aluminum foil until coating has cooled and hardened.

FRIED APPLES WITH BOURBON CARAMEL SAUCE

Steps:

• Heat the butter over high in a 12 inch skillet until frothy. Add the apples. Cover and cook, stirring occasionally, until soft, about 3 minutes. Stir in water, brown sugar, and cinnamon. Cook covered, stirring occasionally, for about 5 minutes. Syrup will become thick, apples soft, and pan almost dry. Add the cream and cook, uncovered, until juice is syrupy, 1-2 minutes. Turn off heat and stir in bourbon. Let stand another minute to allow alcohol to evaporate.

ROASTED APPLES WITH BOURBON CRèME ANGLAISE

Steps:

• Bourbon Crème Anglaise:.
• In small bowl, whisk egg yolks with sugar; set aside. If using vanilla bean, use tip of knife to scrape seeds into saucepan. Add pod and cream; heat over medium heat just until bubbles form around edge. Discard pod.
• Gradually whisk cream into egg mixture. Return to saucepan and cook over medium-low heat, stirring and being careful not to boil, until thick enough to coat back of wooden spoon, 3 to 5 minutes. Strain into pitcher.
• Stir in vanilla (if using) and bourbon.
• Pre-heat oven to 400.
• In large bowl, whisk maple syrup, orange rind and juice, cranberries and cinnamon. Cut each apple into 8 wedges; add to bowl along with pecans and toss gently.
• Arrange in 13- x 9-inch (3 L) glass baking dish. Cover and roast in 400°F (200°C) oven, basting and stirring twice, until apples are tender, about 30 minutes. Uncover and roast until very tender and sauce is thickened, about 20 minutes.
• Pool some of the crème anglaise on 6 dessert plates. Top with apples; drizzle with remaining crème anglaise.

BOURBON FLAMED APPLES

Steps:

• Combine the apple slices and lemon juice in bowl.
• Melt butter in medium skillet over medium heat.
• Add the apples and cook, turning frequently, until crisp-tender (about 10 minutes).
• Stir in the brown sugar.
• Add the bourbon and ignite, shaking the skillet gently until the flame subsides.
• Serve warm with ice cream (my favorite) or creme fraiche.

BOURBON FRIED APPLES

Steps:

• Combine in pan and cook over medium-high heat for 10 to 20 minutes or until tender.

BAKED APPLES WITH TOFFEE, BOURBON AND MOLASSES

Steps:

• Preheat oven to 350F. Peel skin off top third of each apple. Using small melon baller, scoop out stem and core, leaving bottom intact. Stand apples in 11x7x2-inch baking dish. Place 2 tablespoons toffee bits around apples in dish. Divide remaining bits among cavities of apples. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
• Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes. Transfer apples to bowls. Pour juices from dish into small saucepan. Boil juices until thick enough to coat spoon, about 6 minutes. Spoon sauce over apples. Serve apples warm with vanilla ice cream.
• add your own note

BOURBON BAKED APPLES

Steps:

• Preheat oven to 400 degrees F. Core the apples - but not all the way - using an apple corer or a paring knife. You want to cut about 2/3 of the way down to remove the seeds if you don't have an apple corer. Carefully cut a circle around the stem and cut about an inch downward. From there, use the same knife or a spoon, remove the core and the seeds. In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. If desired, you can also add nuts here! Stuff the mixture equally inside each apple. Sprinkle with additional cinnamon if desired. Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan, then bake for about 45 minutes. This will depend on the exact size of your apples (if using small/medium apples, start by baking for 30 minutes), but it is easy to keep an eye on them because a few times during the cooking process (every 10 minutes or so), you want to spoon the cider/bourbon mixture overtop of each apple. Once the skin looks all wrinkly and slightly darker in color, remove from the oven. Serve immediately with ice cream on top.

BOURBON GLAZE SWEET POTATOES/APPLES

Steps:

• 1. bake potatoes 375 -45MIN-1 HR. the night before DO NOT PIERCE -done when they are soft-cool & refrig 2. in 10" stainless skillet lightly toast almonds-watch carefully-they burn easily medium heat 3. add butter, maple syrup, & spices--SIMMER for 4-5 min. 4. add bourbon-simmer for 5 min more 5.butter bottom & sides of 9" le cruesset square pan 6 peel &. sl sweet potatoes into 1/2 " sl 7.arrange sweet & apples -alternating each in rows-pack tightly-stuff apples in open spaces 8. pour bourbon-pecan mixture over sweet potatoes/apples 9. cover w/ foil bake 375 for 20-30 min ck-bake another 10 min or more covered if needed--it should be bubbly and almost done 10. uncover bake 10-20 min or until bubbling and done RECIPE CAN BE PREPARED EARLIER IN DAY & SIT OUT-POSSIBLE DAY BEFORE I DOUBLED THE SAUCE RECIPE(NOT PECANS) FOR THIS DISH--I THINK IT WAS NEEDED-I WILL DO IT AGAIN LOOK AT GUY FIERI WHISKEY GLAZED SWEET POTATO RECIPE& VIDEO

BOURBON-BUTTERSCOTCH BAKED APPLES

Steps:

• Preheat oven to 375 degrees.
• Remove 1/2 -inch strip of peel around top of each apple, using vegetable peeler.
• Arrange apples upright in shallow flameproof baking dish just large enough to accomodate apples.
• Top apples with butter;sprinkle with brown sugar, then drizzle with bourbon.
• Bake until apples are puffed and tender, basting occasionally with pan juices, 30 to 50 minutes, depending on type of apple.
• Transfer apples to platter and keep warm.
• Stir cream into baking pan and bring to a boil over high heat.
• Reduce heat to medium-high and cook, stirring frequently, until sauce is reduced by half and coats spoon, 7 to 10 minutes.
• Remove from heat and stir in vanilla.
• Spoon sauce onto serving plates.
• Set apples in center and serve immediately.