LOUISVILLE, Ky. (WDRB) -- Kentucky restaurateur and chef Ouita Michel helps kick off fall with her bourbon flamed apple recipe.

Bourbon Flamed Apples

2 cooking apples such as Pink Lady, Jonathan, Macintosh or Winesap
Knob of butter
One tablespoon honey
Sprig of Rosemary
Two tablespoons bourbon 
Squeeze of fresh lemon

Peel (if preferred), core & slice the apples to ~½ “ thickness. Sauté the apples in butter until almost tender, add rosemary and honey and toss to coat.  Remove pan from heat, add the bourbon and light with a long wooden match or lighter. Stand back and keep a lid handy if the flames get too high. When the flames die down, add a squeeze of fresh lemon and serve with the pork.

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