Strolling through the Park of Roses, fall’s arrival was the big picture. Straggling branches, limp in the unseasonable heat, created a scene of tangled decay. The up-close view was quite different and surprisingly fresh and beautiful. Here and there could be found the most perfect of rose blooms, exuberant in their beauty, even on the last Monday of September. (Yes, this one—–)
With concerns for the future of American civility and fear of nuclear war as world leaders exchange threats, the big picture is grim and unsettling. But up close, there is a walk in the park with Alicia and Leo, applesauce in the slow cooker perfuming the afternoon house, and an evening rehearsal of Haydn’s Mass No. 3 in D Minor.
So. I’m going with roses and goodness today. And what better way to celebrate late roses and right-on-time apples than with Bourbon Butter Apple Skillet. Sauce is adapted from Sherry McKenney’s maple pecan cake recipe, found in her cookbook, A Taste of the Murphin Inn. Thanks, Sherry!
Bourbon Butter Sauce: Combine all ingredients and stir until heated through.
1 Cup sugar
1/2 cup half-and-half
1/2 cup butter
2 tsp vanilla
2 tsp bourbon (with lots of spill-over)
Thinly slice a few apples (leave on the skins) and toss them in a skillet with some of the prepared sauce. Use medium heat until apples are cooked through but not soggy. (5-10 minutes or so) Serve in dessert bowls with a small pitcher of cream for drizzling.