Cider-Bourbon-Glazed Apples

January 19, 2009 8:29:51 AM PST
Pastry chef Meg Galus of Tru shares a recipe. Ingredients:
  • 4 tbs water
  • 1 ½ cups sugar
  • 2 cups apple cider
  • ¼ cup bourbon (Buffalo Trace or Old Rip Van Winkle)
  • 2 each vanilla beans
  • 4-6 Granny Smith or Honeycrisp apples
Bring sugar and water to a medium caramel and deglaze with apple cider and bourbon. Add vanilla beans and bring back to a boil. Cool. Peel the apples. Using a melon-baller, make spheres out of the apples. Cook apple spheres in hot syrup on low-medium until a knife pierces with no resistance. Reserve the apples in the liquid, but strain to serve. Serve apples very warm.

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