Print: Bourbon Fried Apples

These bourbon fried apples are a slightly healthier spin on the usual fried apples. The skin is left on, and the reduced butter and sugar are offset with flavor-boosting bourbon, raisins, cinnamon, and lemon juice. I use Cameo apples for this recipe, as they are naturally sweet and hold their shape well, but if you're using a tarter variety, you may wish to increase the brown sugar and omit the lemon juice. Golden rum can substitute for bourbon.

Prep

18 min

Cook

42 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons water
1 tablespoon butter
1 tablespoon Bourbon whiskey
2 large apples , cored and chopped
1 tablespoon raisins
1 tablespoon packed brown sugar
0.5 teaspoons ground cinnamon
0.5 teaspoons lemon juice

Instructions

1 Combine water, butter, and bourbon in a large skillet over medium heat; stir until butter melts. Stir in apples, raisins, brown sugar, and cinnamon until coated; bring to a boil. Reduce heat to low; simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir in lemon juice; serve warm.

Nutrition per serving

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