Cookbook:Cinnamon Glazed Apples
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|Cinnamon Glazed Apples|
Serve this with pork chops, or as a dessert.
Ingredients[edit | edit source]
- 2 Honeycrisp apples, cut into ½-inch wedges
- ¼ cup granulated sugar
- ¼ cup unsalted butter, divided
- 1 tsp freshly-ground cinnamon
- ⅓ cup brandy
- Juice of ½ orange
- 1 pinch salt
Procedure[edit | edit source]
- Melt 2 tbsp of the butter in a large stainless steel skillet over medium heat.
- Add apples and cook, tossing often, until lightly browned around edges. Remove and keep warm.
- Add sugar, salt, orange, and cinnamon to pan. Scrape with a metal whisk to loosen browned bits.
- Melt in butter, 1 tbsp at a time, while whisking continuously. Once all butter has been melted, bring to a boil (the fiercer the boil, the flashier the show).
- Carefully add brandy and, if it hasn't ignited by itself, do so with a long match or a firestick.
- Add apples and cook 1–2 minutes, depending on how soft you want your apples.
- Remove apples from pan and drizzle with sauce. Serve warm.
Warnings[edit | edit source]
- Do not add the liquor directly from the bottle—if it catches, this can result in an explosion within the bottle.