The City Magazine Since 1975

Sautéed Bourbon Apples

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  • 2 Tbs. clarified butter
  • 6-8 apples, mixed variety, including some tart, cored and cut into wedges
  • 1 Tbs. Turbinado sugar (raw sugar)
  • Pinch of salt
  • 1 Tbs. water
  • 1/4 cup bourbon
  • 1 Tbs. whole butter

Melt clarified butter in wide sauté pan over high heat. When hot, arrange apple slices in single layer in pan. Cook until apples are browned on one side, then flip, sprinkle with sugar, salt, and water. Cook until sugar melts and water reduces to syrup. Add bourbon and carefully set apples on fire. When flames have subsided, add whole butter to pan, toss until melted and blended with apple syrup. Place in a bowl and serve.