Caramel Apple Flambe - FOX13 News, WHBQ FOX 13

Caramel Apple Flambe

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This recipe comes to us from www.recipeinterrupted.com. The demonstration is shown by Oakland Community College student Billy Genterola, who just won the Nationals in USA Skills for Frome Houser service this past summer.

 

Serves 4

Preparation time: 15 minutes

Ingredients

2 apples, peeled, cored, and cut into ½-inch rings

½ cup granulated sugar

3 tablespoons butter

¼ cup Calvados (French apple brandy)

Vanilla ice cream

Instructions

1. Dip the apple slices in the sugar so they are coated lightly.
2. Preheat a pan over medium-high heat. Add butter. When the butter has melted, add the apple slices and cook until somewhat softened and the sugar begins to caramelize, for about
5 -7 minutes, turning the apples over halfway through the cooking time. They will not brown, though the caramelized sugar will give them a golden tint.
3. Turn off the stove, drizzle the Calvados over the apples. With the lid in one hand and the match in the other, stand back and light the edge of the pan. The flame will go out when the alcohol is burned off. If you want to retain some of the alcoholic content and flavor, cover the pan to extinguish the fire.
4. After the flame is out, set the burner on medium-low and let the sauce that has formed, reduce to a thick syrup.
5. Serve the apples with ice cream, spooning the caramel-y sauce around them.

 

Safety precautions

- Keep kids out of the kitchen while you do this

- Always keep a fire extinguisher in the kitchen

- Make sure there is nothing flammable near the stove (including above it – the flames could reach pretty high)

- Use a pan with raised sides to contain the flames, but not so deep that you have to reach your hand inside the pan to light the flame

- Have a lid ready to cover the flame

- Don't use a liquor with higher than 40% alcohol

- Wear your hair tied back and a silicone oven mitt

- Light the edge of the pan, not the center

- Use a long match to keep your fingers away from the fire

- Move the pan off the heat when you light it

- Ignite the fumes above the liquid; you don't need to actually light the alcohol directly

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