Confit of apples

Yield: 4 servings

Measure Ingredient
½ cup Unsalted butter
1 cup Sugar
2 tablespoons Brandy
2 teaspoons Lemon juice
4 Granny Smith apples

In a saute pan on medium, melt the butter then stir in the sugar.

Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.

Yield: 8 servings

BAKERS' DOZEN GALE GAND SHOW #BD1A32

Similar recipes