Sauteed Apples With Rum Sauce Food

BAKED APPLES WITH RUM AND CINNAMON

Steps:

• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• For the apples: Preheat the oven to 375 degrees F.
• In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

COPYCAT FAMOUS DAVE'S® DRUNKEN RUM APPLES

Steps:

• Stir apples, sugar, cinnamon, and nutmeg together in a large saucepan. Pour rum into apple mixture and stir until apples are evenly coated and a thick sauce forms.
• Bring apple mixture to a boil over medium heat and cook, stirring frequently, until apples are soft, about 20 minutes. Cool for 5 to 10 minutes before serving.

BAKED APPLES WITH RUM

Steps:

• These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.
• For the glaze: In a medium saucepan, combine the dark brown sugar, rum, water, 1/2 teaspoon salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
• Prepare the apples: Preheat the oven to 375 degrees F. In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
• Cook the apples, basting them from time to time, 25 to 30 minutes, or until they are tender but not mushy. Cook's Note: Smaller apples will take less time.
• Serve with scoops of ice cream or sour cream, if desired or just by themselves. They are also delicious leftover.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

GOLDEN APPLE PIE WITH RUM SAUCE

Steps:

• Preheat oven to 425°F.
• Combine apples with brown sugar, flour, spices and salt.
• Place in a 9-inch pastry lined pie plate.
• Flute edges of crust.
• Sprinkle apples with nuts and rum; dot with butter.
• Roll out remaining pastry.
• Cut into 3/4-inch strips.
• Arrange strips in a lattice pattern, atop of pie.
• Bake for 50 to 60 minutes or until apples are tender.
• Cover top of pie with foil part way through baking time to prevent over browning of crust.
• Serve with Rum Sauce.
• RUM SAUCE: combine sugar, water cinnamon in medium size saucepan.
• Bring to a boil.
• Boil 5 minutes over medium high heat, stirring constantly.
• Gradually, blend together cornstarch and cold water.
• Stir into hot sugar mixture.
• Cook and stir until thickened.
• Stir in rum; cool slightly.
• Serve warm with pie.

BUTTER-RUM BAKED APPLES

Steps:

• Preheat oven to 450°F.
• Cut off top third of each apple and reserve. Scoop out seeds and some of flesh from apples using a melon-ball cutter or round teaspoon measure to form a cavity (do not puncture bottoms). Stand apples in a buttered baking dish just large enough to hold them.
• Heat remaining ingredients in a small saucepan over moderate heat, stirring, until sugar is dissolved. Pour some of syrup into cavity of each apple and remainder into baking dish. Return apple tops to apples and cover dish loosely with foil.
• Bake in middle of oven until apples are tender, 25 to 30 minutes.

FRESH APPLE CAKE WITH RUM SAUCE

Steps:

• Cake:.
• Cream the butter; gradually add the sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
• Combine flour and the next 5 ingredients; add to the creamed mixture, beating until blended. Stir in the apple and pecans.
• Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 325 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack. Serve with Hot Buttered Rum Sauce.
• Hot Buttered Rum Sauce:.
• Combine the sugar, butter, and half and half in a saucepan; cook over low heat, stirring occasionally, until sugar dissolves. Remove from heat, and stir in the rum extract.

CARAMEL APPLES IN RUM SAUCE

Steps:

• Melt butter in lg.
• skillet.
• Add sugar and lemon juice.
• Cook on med.
• stirring constantly, until sugar melts and syrup is golden brown.
• Stir in apples and cook 5-6 minutes.
• Remove from heat, stir in rum.

SAUTEED APPLES

Steps:

• Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)