Brandied Cinnamon Apples (Cinnamon Apples with Brandy)

Brandied Cinnamon Apples or Cinnamon Apples with Brandy boasting a very special glaze

5 from 5 votes

Brandied Cinnamon Apples (Cinnamon Apples with Brandy)

This Brandied Cinnamon Apples (Cinnamon Apples with Brandy) is so simple. The hardest part of this recipe is peeling the apples, and not drinking up all the brandy while you cook it!

Course Dessert, Garnish, Side Dish, Topping

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 178kcal

Author Sharee

Ingredients

3 tablespoons Brandy liquor
¼ teaspoon cornstarch
2 red apples (I used Gala apples)
2 tablespoons of butter
¼ cup brown sugar
½ teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
¼ teaspoon ground cinnamon

Instructions

Peel, slice, and core your apples. (I cut the apples in wedges.)
Mix together 1 tablespoon of the Brandy with the cornstarch, and set aside.
Next, in a medium saucepan, melt the butter.
After the butter melts, add the brown sugar to the melted butter.
Cook this butter/sugar mixture for a few seconds until the sugar completely dissolves (make sure to stir the mixture while the sugar melts).
Then, mix in the brandy/cornstarch mixture, vanilla, nutmeg, allspice, and cinnamon into the sugar mixture.
Next add your sliced apples to the saucepan, and cook for 7 to 10 minutes or until desired tenderness.
Once apples have cooked remove the apples from heat. Add the last two tablespoons of Brandy to the apples and stir. Let the apples sit for about 2 minutes and serve.

Notes

You can control the amount of brandy to make it more brandied or less.
This is a great adult garnish for waffles, ice cream, pancakes, oatmeal, etc.
You can also serve the apples with the rest of the brandy you have left... hehe

Nutrition