Zacapa Rum Punch with Fried Apples

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I recently went on a snowmobiling trip. It was an incredible adventure filled with breath-taking views. After a full day in the snow we made our way back to our little cabin, started a roaring fire, enjoyed rum punch with fried apples while playing an exhilarating game of poker.

  • 5 teaspoons whole cloves
  • 1 orange thinly sliced
  • 6 quarts unfiltered apple juice
  • 1/2 cup brown cane sugar
  • 3 teaspoons allspice
  • a pinch of freshly graded nutmeg
  • 3 cups Zacapa Centenario 23
  • 1 cup Lairds Apple Brandy
  • Cinnamon sticks

Stud the apples with the cloves. Place all ingredients into a sauce pan except for the Zacapa. Slowly bring to a simmer. Let simmer for ten minutes. Remove from heat. Add Zacapa and Lairds Apple brandy.  Ladel into mugs. Garnish with a cinnamon stick.

Fried Apples

  • 3 tbs. unsalted butter
  • 6 Fuji Smith Apples, peeled, cored and sliced into 1/8 rounds
  • 1/4 cup brown cane sugar
  • pinch cinnamon
  • 1/4 cup Zacapa Centenario 23
  • Whipped Cream

Heat Butter in a skilled until melted and frothy. Add apples and cook until soft about 2 minutes. Stir in brown sugar, cinnamon, and 1/2 cup water. Let simmer for five minutes or until a syrup is formed and the pan is almost dry. Turn off heat and add Zacapa to the pan. Place apples on a small plate and top off with a dollop of whipped cream.

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