What is better than a warm apple topping with a dash of rum?
- 6 whole MacIntosh Apples, peeled, cored, and sliced
- 4 Tablespoons butter
- 4 Tablespoons light brown sugar
- 2 Tablespoons Pure maple syrup
- 3 teaspoons Bacardi Gold Rum
- 1/2 teaspoon cinnamon
- 1 teaspoon corn starch
In a medium skillet, melt butter. Add apples, 1/4 teaspoon of cinnamon, and cook on low heat until soft and tender.
Once apples are tender, add maple syrup, remaining cinnamon, rum, and brown sugar mixture; stir until liquid thickens. It should appear slightly caramelized.
Remove from heat and serve warm, or refrigerate and warm in the microwave prior to using.
This topping is not overly boozy flavored. The rum does give it a unique flavor. You can add more rum if you’d like a little more zip, or you can make this without alcohol – just add a teaspoon of vanilla extract in place of the rum.