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Apple flambé

Ingredients:
x4 large apples
50 g./1 1/2 oz. butter
50 g./1 1/2 oz. sugar
juice of 1/2 lemon
1/2 cup rum

Prosecco Superiore di Cartizze Dry Valdobbiadene D.O.C.G.

Preparation:
Peel apples, remove core, cut into segments and place in a saucepan with butter. Cook over high flame for 10' stirring gently, sprinkle with sugar, add lemon juice and rum. Sizzle over high flame for a moment and serve apples straight away piping hot.







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