Thursday, October 8, 2009

Bonus Post: Spiked Apples!

Sometimes I stray from the model of veggies-grains-beans. We had beef brisket the other night, so I made these baked apples with herbs, shallots and wine. The recipe is not a slam-dunk--I found it to be a little too sweet--but it's worth trying. (You can safely ignore the part about pomegranate molasses.)

Even better was Buttered Rum Apples. I concocted the recipe, inspired by one that has even more alcohol in it. It was a decadent birthday dessert served with French vanilla ice cream.

Buttered Rum Apples

2 large Cortland apples, peeled, cored, and sliced into half-inch thick pieces
2 ounces butter (1/2 stick)
3 Tbsp light brown sugar
4 ounces dark rum
French vanilla ice cream

Melt butter in a large skillet over medium heat. Saute apples briefly and add in the sugar and rum. Simmer gently for 10 to 15 minutes until the sauce reduces and thickens. Split the apples between two dessert bowls and top with a scoop of ice cream.

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