Lemon Brandied Apples

In the 60’s my parents took their first trip to Germany. Travelling through the Black Forest area they stopped for dinner in one of the old farmhouses typical to the area. For dessert the chef wheeled out a cart and prepared these apples table side. They are a favorite here at the inn, paired with everything from our Caramel French Toast to Pumpkin Pancakes or served as the fruit course with a touch of Whipped Cream sweetened with honey and spiced with cinnamon.


5 large Apples, cored and thinly sliced
2 Tablespoons Honey, good quality, preferably raw
1 lemon, juice and zest
1/4 cup Brandy (Rum works as well)


Peel core and slice apples directly into a small flat pan
Add lemon zest and juice
Drizzle honey over the apples
Over medium heat cook the apples, cover and steam till soft
In a separate metal saucepan gently heat the brandy just till you see steam
Carefully touch with a flame and pour over the apples stirring until the flame goes out
Serve hot

Swiss Woods Bed and Breakfast
Debbie Mosimann
the Lititz, PA Broad

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