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Apples In Bourbon

  • Yield: 6 to 8 servings


  • In the top of a chafing dish or large saucepan, combine 6 tablespoons sugar, the rind and juice of half a lemon, a 1-inch stick of cinnamon, and 4 ounces of bourbon or apple brandy. Place the pan directly over a flame and bring the mixture to a boil. Place 4 sweet apples that have been peeled, cored and sliced, in the pan. Cover and simmer until the apples are tender, about 30 minutes. Serve the apples with the hot sauce over vanilla ice cream.