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
Food historians have tracked the existence of recipes far back into the distant past, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, generally, these early cookbooks were just basic hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times were skilled in the use of many different spices, including many that are still in use today like bay, rue and dill. In the 15th century, people returning from the crusades brought us many foods and spices from the holy lands, such as basil and coriander. These new culinary innovations prompted a surge in books on cookery, the majority of which are kept safe in academic collections. Over the next few centuries, the upper classes competed with each other to serve up the most extravagent banquests, and consequentially cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Bourbon Butterscotch Baked Apples recipe.
