I'm not sure who originally posted this, but they are great!
I like to serve them in a goblet, with pie crust crisps (cut pie douhg with cookie cutters, sprinkle w/ cinnamon and sugar, bake til golden).
Famous Dave's Drunken Apples
In the cookbook, they're called Fell-Off-The-Wagon Apples
1/2 cup chopped pecans
1 tsp. butter
1/4 cup honey
1/4 cup packed light brown sugar
1/4 cup unsalted butter
1/4 cup tangerine juice cocktail concentrate or orange juice concentrate
2 T. amaretto
2 T. peach schnapps
1 tsp. vanilla extract
2 tsp. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
2 T. cornstarch
1/2 cup water
2 pounds granny smith apples, peeled, cut into bite-sized pieces
Preheat the oven to 350 degrees. Mix pecans and butter in shallow baking dish. Toast for 13 minutes, stirring occasionally. Let stand until cool. Mix honey, brown sugar, unsalted butter and tangerine juice
concentrate in a saucepan. Bring to a simmer over medium heat, stirring frequently.
Stir in amaretto, schnapps, vanilla, lemon juice, cinnamon, nutmeg and salt. Bring just to a boil, stirring frequently. Add a mixture
of cornstarch and water. Bring to a boil. Cook until thickened, stirring constantly. Pour over the apples and toasted pecans in a
bowl and toss until coated.
Serve warm over ice cream. The flavor is enhanced if prepared 1 day in advance, stored covered in the refrigerator and reheated just
before serving.
Yields 6 to 8 servings.
I like to serve them in a goblet, with pie crust crisps (cut pie douhg with cookie cutters, sprinkle w/ cinnamon and sugar, bake til golden).
Famous Dave's Drunken Apples
In the cookbook, they're called Fell-Off-The-Wagon Apples
1/2 cup chopped pecans
1 tsp. butter
1/4 cup honey
1/4 cup packed light brown sugar
1/4 cup unsalted butter
1/4 cup tangerine juice cocktail concentrate or orange juice concentrate
2 T. amaretto
2 T. peach schnapps
1 tsp. vanilla extract
2 tsp. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
2 T. cornstarch
1/2 cup water
2 pounds granny smith apples, peeled, cut into bite-sized pieces
Preheat the oven to 350 degrees. Mix pecans and butter in shallow baking dish. Toast for 13 minutes, stirring occasionally. Let stand until cool. Mix honey, brown sugar, unsalted butter and tangerine juice
concentrate in a saucepan. Bring to a simmer over medium heat, stirring frequently.
Stir in amaretto, schnapps, vanilla, lemon juice, cinnamon, nutmeg and salt. Bring just to a boil, stirring frequently. Add a mixture
of cornstarch and water. Bring to a boil. Cook until thickened, stirring constantly. Pour over the apples and toasted pecans in a
bowl and toss until coated.
Serve warm over ice cream. The flavor is enhanced if prepared 1 day in advance, stored covered in the refrigerator and reheated just
before serving.
Yields 6 to 8 servings.