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Ingredients
ScaleNo serving count in the source — scale by factor
- Honeycrisp apple, cored, peeled, and sliced into 12ths, Honeycrisp, cored, peeled, and sliced into 12ths1
- bourbon¾ cup
- unsalted butter, melted, unsalted, melted2 tbsp
- freshly squeezed lemon juice, freshly squeezed1 tbsp
- white granulated sugar, white¼ cup
- freshly ground allspice, freshly ground½ tsp
- cloves, freshly ground, freshly ground2
- freshly ground cinnamon, freshly ground½ tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Coat apples with butter and lemon.
Combine sugar, allspice, cloves, and cinnamon. Sprinkle over apples and toss to coat.
Preheat a small stainless steel skillet over medium high heat. Add apples and sauté until lightly browned.
Add bourbon to pan and deglaze. Bring to a boil, and cook, stirring occasionally, until apples are fork tender. Serve immediately.