Add a touch of warmth to your holiday dessert spread with these luscious brandied apples and pears! Crisp apples and firm pears are caramelized in butter, then doused in brandy and flamed to perfection, creating a beautifully rich flavor. Finished with a hint of cinnamon and fresh nutmeg, this dish is sure to add a cozy, festive flair to any gathering.
Recipe featured on Rachael Ray's Holidays.
Cut apples and pears into wedges, removing core on diagonal slices as you work. Douse with juice of a small lemon.
Melt butter in a large skillet over medium heat and add fruit, season with salt, cinnamon and some nutmeg. Cook, stirring occasionally until lightly brown.
Remove the skillet from the burner to a heat safe surface, add the brandy and with one of those long neck lighters, carefully ignite the brandy in the skillet. Let the flames die down completely, then return to the burner over medium low heat, add the thyme and continue to cook for a couple more minutes. Remove from heat and let cool a bit, serve warm or at room temperature.
I serve this as an accompaniment to a smoked turkey dinner, but it is great with any roasted poultry, pork, pork chops and on and on.
