Bourbon Baked Apples Recipes

Steps:

• For Apple:.
• Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375°F.
• For Sauce:.
• Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232°F) on a candy thermometer).
• Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the bourbon. Pour over baked apple and serve.

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.

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.

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.

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.

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.