4 to 5 medium apples, preferably Gala or Spartan
2 tbsp (30 mL) butter
1/3 cup (80 mL) brown sugar
¼ cup (60 mL) dark rum
Vanilla ice cream, for serving
¼ cup (60 mL) toasted sliced almonds, for garnish
Peel and core the apples. Cut each apple into 8 wedges.
Heat a skillet over medium heat. Add the butter, brown sugar and the apples. Stir well and cover with a lid. Simmer for about 5 minutes, or until the apples are tender.
Remove the lid and stir gently until the liquid had reduced slightly. Add the rum and flambé (be sure to stand back). Continue to cook until the flames die down.
Scoop the ice cream into individual serving bowls. Top with the warm apple mixture. Garnish with toasted almonds. Serve immediately.