Cinnamon Glazed Apples
Cinnamon glazed apples are seared wedges of Honeycrisp finished in a flamed brandy and orange butter sauce. Honeycrisp holds its shape in the pan, so the slices stay juicy inside while the edges brown. Scraping up the caramelized bits into the sauce gives it depth, and the brief flare of the brandy is a good piece of kitchen theater. Spoon it beside pork chops or serve it alone as dessert.
Instructions
Melt 2 tbsp of the butter in a large stainless steel skillet over medium heat. Add the apple wedges and cook, tossing often, until they are lightly browned around the edges. Take them out of the pan and keep them warm.
Add the sugar, salt, orange juice and cinnamon to the same pan. Scrape the bottom with a metal whisk to loosen the browned bits.
Whisk in the remaining butter 1 tbsp at a time, whisking continuously. When all the butter has melted, bring the sauce to a boil. A harder boil makes for a more dramatic flame in the next step.
Carefully pour in the brandy. If it does not catch fire on its own, light it with a long match or a firestick, and keep your face and sleeves well back.
Return the apples to the pan and cook for 1 to 2 minutes, depending on how soft you like them.
Lift the apples out of the pan, drizzle them with the sauce and serve warm.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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