Prep 10 mins
Cook 12 mins
Another magazine find, is delicious served with ice cream and a dollop of whipped cream
- 2 ounces unsalted butter
- 4 large apples, peeled,quartered and thickly sliced (I use Granny Smiths)
- 3 tablespoons light muscovado sugar
- 1⁄2 grated orange, zest of
- 2 oranges, juice of
- 3 tablespoons brandy
- vanilla ice cream or French vanilla ice cream, to serve
- Heat the butter in a frying pan and add the apple slices, toss them in the butter for about 5 minutes, until softened and tinged with brown.
- Sprinkle in the sugar.
- Add the orange zest and juice, and bubble up, stirring gently.
- Cook for 2 minutes until the sauce starts to thicken and coats the apples with a shiny glaze.
- Measure the brandy into a small cup, quickly pour the alcohol into the pan and carefully ignite.
- Swirl the pan until the flames die down.
- Serve warm over scoops of the ice cream.
I used Granny Smiths and since I didn't have muscovado sugar I used 2 T brown sugar and 1 t molasses. I liked the orange flavor in these. And we did have this over French vanilla ice-cream. This is a very elegant dessert without a lot of work. Thanks for a great recipe, Evie*!