6 large baking apples, cored
1/2 cup unsalted butter, cut in small pieces
3/4 cup brown sugar, firmly packed
3/4 cup bourbon
3/4 cup light cream
1 tbsp vanella
1 tbsp lemon juice
Directions
Preheat oven to 350 deg. Remove a strip of peel from around the top
of each apple with a vegetable peeler. Set the apples upright in a
flameproof baking pan just large enough to accomodate them. Top the
apples with the butter; sprinkle with brown sugar, then drizzle with
the bourbon over all. Bake until the apples are puffed and tender,
basting them occasionally with the pan juices, 30 to 35 min. Transfer
the apples to a platter and keep warm. Stir the cream into the
baking pan and set over high heat. Bring to a boil, then lower the
heat to medium high and cook, stirring frequently, until the sauce is
reduced by half and coats a spoon, 7 - 10 min. Remove the sauce from
the heat and stir in the vanilla and lemon juice. Spoon the sauce
onto dessert plates and set an apple in the center of each one and
serve immediately. Per serving: 302 cal, 10 gr fat, 26 mil. chol, 7
mil. sodium.
Servings: 6 servings
Bourbon-Butterscotch Baked Apples Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Academics have proved the existence of recipes way back into antiquity, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also describes how the early Romans used a good variety of spices, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. During the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, chefs and their recipes were at a premium. Even so, it was during the 19th century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Bourbon Butterscotch Baked Apples recipe.
