Butter Rum Glazed Apples

Lori & Paul, Burp!

There’s nothing quite like the smell of melted butter and cinnamon swirling in a skillet. Add a bit of rum and sugar, and you have a sauce that’s nearly unforgettable when served atop ice cream.

This recipe makes liberal use of crisp, fresh apples that have been cooked just until tender and glazed with rum butter sauce. A bit like apple pie without the crust, cinnamon butter rum glazed apples are delicious on their own or with a dollop of whipped cream. They’re even better when served warm with ice cream and spiced nuts. Best of all, they take just minutes to prepare.

Cinnamon Butter Rum Glazed Apples
By Lori & Paul
Serves 4-6


4 tart apples, cored and sliced into 8 pieces
½ cup dark rum
½ teaspoon kosher salt
½ cup brown sugar, packed
1 tablespoon ground cinnamon
6 tablespoons cold butter, cut into 12 pieces


Place rum into 10” cast iron skillet or large, deep chef skillet. Heat over medium high heat. As rum begins to boil, add salt, sugar and cinnamon, whisking to combine. Add butter, piece by piece, stirring until melted and thoroughly combined.

Place apples into pan, stirring to coat. Cook for 5-8 minutes, stirring occasionally, until glazed and tender.

Allow to cool slightly before serving.

Great served cool with whipping cream or warm over ice cream with candied pecans.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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