Description
Cinnamon apples are cooked in butter and brown sugar then set over sliced sweet bread.
Each serving is drenched in a simple bourbon syrup.
Ingredients
- FOR THE APPLES:
- ½ cups Butter
- 4 Tablespoons Brown Sugar
- 1 teaspoon Cinnamon
- 4 cups Peeled And Sliced Apples (I Used Fuji)
- FOR THE SYRUP:
- ¼ cups Bourbon
- 1 Tablespoon Butter
- 2 Tablespoons Brown Sugar
- ½ teaspoons Vanilla
- FOR THE BREAD:
- 4 slices Sweet Bread (I Used Kings Hawaiian Round Loaf) Cut In Half
- 4 teaspoons Butter
Preparation
For the apples:
Heat a large skillet over medium heat. Add butter, brown sugar and cinnamon. Stir in sliced apples. Reduce heat to medium low. Cook apples for 8–10 minutes or until soft.
For the syrup:
Meanwhile, in a small saucepan, combine bourbon and butter over medium heat. (If you using gas, add the bourbon away from the flame, then proceed with caution and be careful of possible flame ups from the alcohol.) Add sugar and stir until dissolved. Continue to cook on low until syrup begins to thicken, whisking occasionally. Stir in vanilla.
For the bread:
Heat a grill pan over medium heat. Butter each side of sweet bread with ½ teaspoon of butter. Toast for 2–3 minutes per side or just until browned.
To serve, place 2 slices of bread on each plate. Top with 1 cup of apples. Drizzle syrup over each plate.
