Posted by Caveman Cooking on April 5, 2010
This goes great as a side dish or topping for pork, fowl, or game recipes. The recipe can also be used to caramelize pears, peaches, bananas and more!
1 Tablespoon Butter
1.5 Teaspoons Brown Sugar
1/2 Teaspoon White Sugar
1 Shot (1.5 oz.) Brandy or Cognac
Wash, peel, core and vertically slice apple.
Immediately place slices into bowl with two cups of cold water and the juice from 1/2 a fresh lemon. Let stand for 5-10 minutes. This will not only add some flavor to the dish, but will also aid in preventing the apples from turing brown.
In medium (10″) skillet melt butter over medium flame. Meanwhile, drain apple slices well. If they are too wet, the water will make the butter burn.
When butter is fully melted, place slices in skillet. Add sugar and brown sugar.
Cook until edges start to brown, then flip over apple slices and do same to other side. Be careful not to overcook or they will become mushy. Just before they are done, add the brandy, carefully flambe, and saute until the flame in the pan dies out.
Remove from heat and serve alongside (or even on top of) your favorite pork, fowl or game dish.
Prep Time = 12 Minutes
Cook Time = 8-10 Minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.