Chef:
Alain Bossé
Source:
The Kilted Chef
Ingredients:
2 NS Honeycrisp Apples, cut in sticks
1 tbsp Butter
¼ tsp Cinnamon
2 oz Ironworks Rum
2 oz Foxhill Quark
8 oz Salted Caramel
Method:
In a medium-sized pan, melt the butter, add the apples sticks, sauté for 2 minutes. Deglaze the pan with the Ironworks rum. Let reduce for 1 or 2 minutes. Place the apples in a dish straight up like French fries, add the quark and top with the salted caramel, enjoy!
Salted Caramel Apple Poutine
