Flambéed apples

By Lynn Crawford
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Flambéing is about more than putting on a show. Although, if you can pull it off, you look pretty, darn cool doing it. In truth, those big flames equal big flavour. The liquor imbibes the dish with it's own rich flavour profile, while the heat burns off the booze. It also simultaneously deglazes your pan, incorporating all that caramelized deliciousness back into the dessert. But remember, safety first: Don't add too much alcohol and step back before igniting the liquid.



  • 2 large, tart apples
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 2 tablespoons bourbon


  1. Combine the apple slices and lemon juice in bowl.
  2. Melt butter in medium skillet over medium heat.
  3. Add the apples and brown sugar.
  4. Add the bourbon and ignite, shaking the skillet gently until the flame subsides.

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