Wednesday, October 15, 2008

Brandy Apples Flambe & a la Mode

As you know, we brought home a bounty of apples this weekend from our apple picking adventure in Southampton. So what to do with all those apples? Well, I have no shortage of ideas, so the real question was what to do first.

Mr. valleywriter & I decided it had been too long since we'd torched something, so flambe was the order of the evening.
(Disclaimer: Flambe involves open flame. Use extreme caution. Never move a pan while the flame is ignited. Keep clothing, hair and other flammable objects away from the pan. In other words, don't be stupid! If you do not have the mental capacity to handle fire, do not attempt.)

Brandy Apples Flambe
2 large apples (I used Jonagolds)
2 Tbsp. butter
2 Tbsp. brown sugar
2 Tbsp. white sugar
1/4 c. brandy - poured in a measuring cup - DO NOT pour straight from the bottle into the pan
Ice cream & whipped cream, if desired
Saute pan with long handle
Long-handled lighter
ABC fire extinguisher and/or metal pot cover to extinguish flames (just in case!)

1. Peel and slice apples.
2. Melt butter in saute pan.
3. Add sugars and stir until well mixed.
4. Add apple slices and cook until desired tenderness. (We prefer a little crisp left in the apples, so I only cooked them for about 6-7 minutes.)
5. CAREFULLY pour brandy into pan and ignite the fumes at the edge of the pan (not the brandy itself) with long-handled lighter.

6. Watch (from a reasonable distance) with glee as the brandy makes pretty colors. Once the fire goes out, your Brandy Apples Flambe is done & ready to eat.

Serve over vanilla ice cream and top with whipped cream for the perfect fall treat!

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