Glorious for dessert or a perfect accompaniment for savoury mains, brandied apples are one of the best treats of the season!
- apples (local firm variety - like Gala or Nicola) peeled, cored and thinly sliced
- juice of one lemon
- brown sugar
- powdered sugar
Slice peeled and cored apples into thin rounds.
Soak in a mixture of equal parts brandy, lemon juice and brown sugar and allow to macerate for at least an hour.
Drain (reserving liquid) and lightly dust the apples slices with flour.
Sauté in butter until light brown, turning the apple slices carefully.
Remove from heat and sprinkle with powdered sugar and cinnamon. Serve hot.
Use reserved liquid for jelly making or boiling down into a yummy syrup for pancakes or ice cream.