Easy Apple Recipes: Drunken Apples

“An apple a day can keep the doctor away.” We have all heard that saying, and there is a certain validity to it. Apples are great sources of dietary fiber and potassium. In addition, they are low in all of the right things; i.e., sodium, calories, and fat. Of course, when I cook with apples, I tend to use ingredients that offset all of the health benefits of apples. I really do not want to appear obsessive, after all. (Insert smiley face here.) I also am rather famous among my family and friends for my drunken fruit. In fact, I do not believe that I have met a fruit that did not like some kind of alcohol mixed with it. Here is one of my favorite apple recipes, which you can make at home with ease. You should know, however, that I am apparently incapable of measuring anything. All measurements here are just guesses. You can add as much or as little of these ingredients to suit your own taste buds.

Drunken Apples
Ingredients:
Apples
Real butter
Cinnamon
Bourbon

Melt real butter in a large pan on low heat. (You do not want it to burn.) I do not use real butter every day, so please do not send me large quantities of omega-3 capsules for my cholesterol. Real butter, however, lends a richness to this dish that is not found by using low-fat real butter substitutes. Depending on how many apples you use, about two sticks of butter should be enough. (You can always add more. Insert another smiley face here.)

While the butter is melting, slice up your apples. I use either Red Delicious or Granny Smith apples, but you can use any kind that you like. Do choose a variety that is firm and crisp, because they hold up better to cooking. You do not want the end result to really mushy apples or applesauce. I usually only use about 2-4 good-sized apples. Also, you can peel them or not, whichever you prefer. I do not peel mine.

After the butter has melted, add brown sugar. How much sugar you use really depends upon how sweet you want your apples. I usually use ½-1 cup. (You might use more brown sugar if you are using very sour apples.) Next pour in about ½-1 cup of bourbon. You can substitute a good whiskey, preferably a good Tennessee whiskey; however, bourbon is thicker and richer, which gives the apples a much better flavor.

Toss the sliced apples into the butter and bourbon mixture and sprinkle with cinnamon. Stir, cover, and simmer on low heat, stirring occasionally, until the apples are the desired tenderness. These are great by themselves or with ice cream. You can also eat them directly out of the pan, I am told.

I feel obligated at this time to warn you about one thing. The cooking process cooks off the alcohol in the bourbon, so you really do not have to worry about sending your guests being under the influence when they leave to drive home. This is true, that is, if you cook the apples long enough and do not rush the process. Serving them when they are not quite done and when all of the alcohol has not been cooked away is not always a good thing. I did do this once. The apples were good; however, I had to check the identification of those who were planning on eating the apples and then find designated drivers for those who partook of the apples.