![SOUR APPLE & CINNAMON AMARETTO](/assets/common/_760x680_crop_center-center_100_none/amaretto-sour-pomme-et-cannelle-1.jpg)
Cocktails
Preparation : 15 min.
Cooking : 35 to 45 min.
Portions : 6
Pierre, the family friend, never does things like anyone else... not even his caramel apples. And that’s great news! This creation, which can be garnished with a little spiced dark rum, is a delight in every bite. A little advice, don’t wait until Halloween to treat yourself.
6 large apples from Quebec (Cortland or Gala are good choices)
30 ml (2 tbsp.) brown sugar
15 ml (1 tbsp.) maple syrup
75 ml (⅓ cup) softened butter
15 ml (1 tbsp) cold butter
125 ml (½ cup) coarsely chopped whole almonds (or walnuts or pecans)
2.5 ml (½ tsp) ground cinnamon
2.5 ml (½ tsp) ground nutmeg
A pinch of ground clove
15 ml (½ oz) lemon juice
30 ml (1 oz) Sainte-Marie spiced dark rum (optional, but Pierre says it makes all the difference. And Pierre says so…)
Preheat the oven to 180°C (350°F).
In a pan, toast the almonds in 15 ml (1 tbsp) of melted butter and 30 ml (1 oz) of spiced dark rum (if you follow Pierre's advice) and set aside.
Core the apples (remove only the core) using an apple corer, leaving the base intact to prevent the caramel from flowing under the apples during cooking.
Place the apples on a baking sheet or baking dish.
In a bowl, mix the butter, brown sugar and maple syrup using a fork, then add the cinnamon, nutmeg and cloves.
Add half the lemon juice and half the toasted almonds to the rum.
Add chopped fresh cranberries (if in season).
Fill the hole in the apples with the mixture, pushing it towards the base.
Pour the remaining lemon juice into the bottom of the baking tray so that the base of the apples soaks slightly.
Cook for 35 to 45 minutes or until the apples are very tender.
Let sit for a few minutes and add the remaining toasted almonds on top before serving.
Pierre’s idea
For a festive version for the holiday season: add 125 ml (½ cup) of chopped fresh cranberries for a little sour taste that goes wonderfully with the sweet side.