6 large tart apples (Granny Smith or similar) cored
4 Tablespoons butter, cut into small pieces
3/4 cup soft brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
3/4 cup Irish whiskey
3/4 cup whipping (double) cream
1 1/2 tablespoons vanilla extract
Serves 6
Preheat the oven to 375 degrees F.
Peel a narrow strip of skin from the top of each apple, and place the apples close together in a baking dish just large enough to hold them. Scatter the butter pieces over the top, then mix together the brown sugar and spices, and sprinkle over the apples. Drizzle the whiskey on top, and bake until the apples are tender, anywhere from 35 - 45 minutes, basting occasionally.
With a slotted spoon, lift the apples out and keep warm on a plate. Mix the cream into the pan juices, and transfer to a saucepan if the baking dish is unsuitable for stovetop use. Bring to the boil over high heat, then lower the heat to medium high, and cook for 8 to 10 minutes, stirring frequently, until the sauce is reduced by half and coats the back of a spoon. Remove from the heat and blend in the vanilla. Place an apple on each plate, and spoon the sauce over. Serve warm, as is or add a scoop of ice cream.
Whiskey Butterscotch Apples