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**Caramelized Cinnamon Apples with Brandy: A Versatile Apple Dish from Deborah Madison**
Breakfast

**Caramelized Cinnamon Apples with Brandy: A Versatile Apple Dish from Deborah Madison**

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Caramelized Cinnamon Apples with Brandy: A Versatile Apple Dish from Deborah Madison

Introduction

This elegant, adaptable dish originates from Deborah Madison’s Vegetarian Cooking for Everyone, where it is celebrated as a dessert garnished with raisins and pine nuts, served alongside vanilla ice cream. Beyond its dessert potential, it shines as a festive Thanksgiving accompaniment to roasted turkey and cranberry sauce, a comforting Hanukkah pairing with latkes, or a sweet breakfast topper for whole-wheat buttermilk pancakes. The key lies in caramelizing apples to a tender, aromatic finish, balancing natural sweetness with warming spices.

Ingredients (Serves 4–6)

  • Apples: 4–5 medium-sized, ripe apples (varieties: McIntosh, Gala, Macoun, Cortland for tenderness; Braeburn for structure)

  • Coconut oil or butter: 2–3 tbsp (coconut oil recommended for subtle sweetness; reduce butter by 1 tbsp to reduce greasiness, per user feedback)

  • Cinnamon: 1–2 tsp (adjust to taste, with extra for richer warmth)

  • Vanilla extract: 1 tsp (pure Madagascar vanilla preferred)

  • Brandy or Calvados: 1–2 tbsp (optional, for depth; omit for alcohol-free version)

  • Optional additions: Raisins (1/4 cup), pine nuts (1/4 cup), fresh breadcrumbs (2 tbsp), phyllo dough (for strudel filling, per traditional family recipes).

Step-by-Step Preparation

1. Prep Apples

  • Wash apples, core, and slice into 4–6 wedges (1-inch thick). For firmer varieties (e.g., Braeburn), cut slightly smaller to ensure even cooking.

2. Sauté Apples in Batches

  • Heat 1 tbsp coconut oil (or butter) in a large skillet over medium heat. Add half the apple wedges, avoiding overcrowding (this ensures caramelization, not steaming).

  • Cook 5–7 minutes, stirring occasionally, until edges are golden and tender. Transfer to a bowl.

  • Repeat with remaining apples and remaining oil/butter.

3. Combine and Finish

  • Return all apples to the pan. Add cinnamon, stir to coat. Cook 1 minute to toast spices.

  • Pour in vanilla and brandy (if using), stir gently. Cook 30 seconds to evaporate alcohol (if desired).

4. Cooling & Serving Options

  • For strudel filling: Cool apples completely, then mix with breadcrumbs, raisins, and pine nuts (per Deborah Madison’s recipe). Wrap in phyllo dough with an egg wash and coarse sugar for a golden crust (juleezee’s family-style strudel technique).

  • As a standalone side: Serve warm with vanilla ice cream, Greek yogurt, or maple syrup (Laura’s coconut oil tip eliminates extra sugar).

  • For savory pairings: Add to roasted turkey platters with cranberry sauce or latkes, ensuring a sweet-savory balance.

Culinary Tips

  • Texture Control: For extra crispness in firmer apples (Braeburn), reduce cooking time by 1–2 minutes.

  • Grease Management: If apples feel greasy (Dawning Hope’s feedback), reduce butter to 1 tbsp total and lower heat post-searing to 300°F (150°C) for gentle softening.

  • Vegan Adaptation: Swap butter for coconut oil or Earth Balance vegan margarine, and use maple syrup or agave instead of sugar (juleezee’s vegan-friendly suggestion).

Conclusion

This caramelized apple dish transcends occasions, balancing simplicity with sophistication. Whether served as a dessert, a holiday side, or a breakfast staple, its warm cinnamon notes and tender texture make it a timeless addition to any table.