With this boozy bourbon apple recipe, you’re probably wondering. What’s up with all of the apple recipes? I’m just playing around with the few HunnyZ apples I have left, so you might even see one more apple recipe after these bourbon fried apples.
The HunnyZ is a newly released Washington apple that I discovered last week. They are big and flavorful and not too sweet, unlike some of the other honeycrisp crosses.
This is a really crunchy apple – so much so that mr. uglyducklingbakery complained it was loud. And he was across the room.
One of the things that I’ve discovered so far about this apple is that it holds its shape. So it while it wouldn’t be the first apple I would reach for to make applesauce, it would be great as a baked apple.
And I thought it would shine in this bourbon apple recipe. I wasn’t disappointed.
FAQs about this bourbon apple recipe
Pick a apple varietal that is firm and sweet (e.g. honeycrisp or a honeycrisp cross).
These would be perfect with a bit of whipped cream or served as a topping for ice cream or waffles. Maybe these peanut butter waffles? Or cut back on the sugar and they would make a tasty side dish for roast pork. Like maybe this recipe.
Some of the bourbon cooks off after 10 minutes, but much of it remains. I’m not worried about serving this tiny amount to my kiddo – we often cook with wine and other liquors – but it is a matter of personal preference. I would not, however, serve anything prepared with alcohol, no matter how long it has cooked, to someone who is abstaining because the alcohol doesn’t burn off completely.
Yes, use the amounts included as a guide and size up as needed. I would serve 1/2 to 1 whole apple per person, depending on what else you are serving.
Sure, a smidge of cinnamon, nutmeg, vanilla, etc – all would work in this recipe to bring out the taste in apples that aren’t the most flavorful.
Yes, this recipe would also work well with rum or brandy.
Bourbon apple recipe
- 1 large apple 1/2 to 1 apple per person, depending on the size of the apple
- 1 tbsp unsalted butter
- 1 tbsp bourbon whiskey
- 1 tbsp brown sugar
- Peel and core the apple(s) and chop them coarsely into 1/2" chunks.1 large apple
- Melt the butter in a frying pan large enough to accommodate all of the apple in a single layer.1 tbsp unsalted butter
- Add the apple chunks, bourbon, and brown sugar and stir to coat.1 tbsp bourbon whiskey, 1 tbsp brown sugar
- Cook for 10 minutes on low-medium heat, stirring occasionally, until the apples are softened to desired consistency and the syrup has started to caramelize.
- Serve warm, with slightly sweetened whipped cream or over vanilla ice cream.
If you make these boozy bourbon apples, please comment and/or share a pic!