Brown Butter Apple Bourbon Sauce
What's better than brown butter, brown sugar, apples and bourbon......absolutely nothing. I have to be honest, I am not a great apple and ice cream fanatic. I'm more of a peach or cherry pie kind of girl so I decided to make this recipe with a flavor boost. The nutty golden brown butter, the notes of caramel from the bourbon mixed with the sweet melted sugars and hints of vanilla an cinnamon. A grown up version of apple pie, minus the crust, and ice cream.
- 5 cups of apples
- 4 tablespoons of salted brown butter
- 1/4 cup granulated sugar
- 1/4 cup of brown sugar
- 1 1/2 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- Peel and core apples. Cut in half and and slice each half into 1/4 inch slices or slightly thinner. Coat the apples with 1/2 tablespoon of lemon juice. and set aside.
- Place butter in a large shallow skillet on medium heat. Wait for the butter to begin to bubble and turn brown. Add the apples, sugars, cinnamon and salt to the skillet. Stir so that the apples are coated and cook for 10-12 minutes.
- Add a tablespoon of bourbon and the vanilla extract and continue to cook the apples down. They should be fork tender and easy to cut, but not mushy.
- Once the sugar has begun to caramelize and become fluid add the vanilla extract and the other tablespoon of bourbon.
- Cook for another 3-4 minutes. Load a bowl with ice cream and spoon a hearty amount in top. Kick it up a notch with caramel sauce, whip cream and toasted almonds.