Bourbon Barbecue Apple Shortcake
Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake!
Makes 3 servings
1 lg. red apple, peeled, cored and thinly sliced
1 lg. green apple, peeled, cored and thinly sliced
tiny pinch of pink Himalayan salt
1/4 c. water
1 T. margarine
1/2 fresh lemon squeeze
2 T. light brown sugar
sprinkle of cinnamon to taste
1/4 c. bourbon whiskey
1/4 c. Guy Fieri Bourbon Brown Sugar barbecue sauce
1/4 c. Grade A maple syrup
English muffins, lightly toasted and spread with margarine – 1/2 muffin per serving
veg whipped cream – I used Rich’s Non-Dairy Whip Topping (richwhip.com)
cinnamon sprinkle for garnish
In non-stick skillet, over medium heat, place sliced apples. Salt a tiny bit. Cook a few minutes till apples begin to wilt, turning gently to heat all surfaces.
Add water. Shake skillet to cover evenly. Cook about 2 minutes till water evaporates.
Now add lemon squeeze, brown sugar and cinnamon. Stir gently to evenly distribute, cooking a couple more minutes to melt sugar.
Add bourbon whiskey, barbecue sauce and maple syrup. Stir gently to incorporate. Turn heat off and let set till ready to reheat and serve.
When ready to serve, toast muffins and spread with margarine.
Reheat apples, being careful not to evaporate sauce. We need the sauce for the total enjoyment of this dish.
Place one half muffin per serving onto dessert plate.
Top muffin with 1/3rd of the cooked apple plus 1/3rd of the cooked sauce.
Top with veg whipped cream and a sprinkle of cinnamon.
If desired, serve with a wedge of fresh orange for guests to squeeze over shortcake. Enjoy!
Notes: Two large apples make three servings. There’s no reason to use both top and bottom of the English muffin per sering. It would be too much bread and actually more like two desserts per person.
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