BROILED APPLES WITH MAPLE CALVADOS SAUCE
Categories Fruit Dessert Broil Thanksgiving Quick & Easy Apple Fall Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.
- While apples are broiling, boil maple syrup and Calvados 2 minutes.
- Serve apples and ice cream topped with sauce.
BAKED APPLES WITH CALVADOS SAUCE
This favourite dessert of Maman Blanc is an ideal way to use up an autumn apple glut
Provided by Raymond Blanc
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Heat oven to 180C/140C fan/gas 4. (When cooked with the fan, it's better to use a lower equivalent heat as the apple skins can burst before the apples are cooked if the heat is too intense.) Trim the bases off any apples that do not sit flat, without removing too much. Insert a small knife about a quarter way down the apple through to the core. Insert the corer at the base of the apple and slide up to the incision, twist the corer, then remove the core, keeping the apple's stalk intact.
- Brush a shallow ovenproof dish with some of the melted butter, then sprinkle over some of the sugar. Brush each apple with the remaining butter, then roll them in the remaining caster sugar. Place the apples in the dish and bake for 30 mins.
- Meanwhile, for the sauce, heat the sugar in a small heavy-based pan over a medium heat until it reaches a dark golden caramel. Stir in the butter and the diced apple. Cook for 30 secs without moving the pan (use a spoon to cover the diced apples in the caramel mixture). Pour in the apple juice and bring to the boil. Stir in the diluted arrowroot, a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
- For the garnish, toss the bread with half of the icing sugar, then scatter onto a baking tray. Mix the nuts, Calvados and remaining icing sugar together until well combined, then spread onto the same baking tray, mixing with the bread. Bake for 8-10 mins, stirring halfway through, or until the nuts and bread cubes are golden brown. Set aside to cool. 5 To serve, place one baked apple into the centre of each of 4 serving plates. Spoon the Calvados sauce into the centre and around the apple, then sprinkle over the toasted garnish.
Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 51 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
BABAS AU CALVADO WITH GLAZED APPLE RINGS
Steps:
- Make the babas:
- Butter eight 1/3-cup ring molds. In the bowl of an electric mixer proof the yeast with the sugar in the milk for 5 minutes, or until the mixture is foamy. Stir in 1/4 cup of the flour, stir the mixture until it is smooth, and let the sponge rise, covered, in a warm place for 20 minutes, or until it is double in bulk. In a small bowl whisk together lightly the egg and the salt. To the yeast mixture add the remaining 1/2 cup flour in 2 batches alternately with the egg mixture, beating well after each addition. Beat in the butter, 1 piece at a time, beating well after each addition, and the cinnamon and beat the dough, scraping down the side of the bowl, for 3 minutes. (The dough will be very soft.) Divide the dough among the prepared ring molds set in a jelly-roll pan, let the babas rise, uncovered, for 15 minutes, or until they are just even with the tops of the molds, and bake even with the tops of the molds, and bake them in the middle of preheated 375°F. oven for 15 minutes, or until they are golden. Transfer the babas in the molds to a rack set over another jelly-roll pan and let them cool for 10 minutes, or until they are only warm.
- Make the syrup while the babas are cooling:
- In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 3 minutes. Remove the pan from the heat and stir in the Calvados.
- Make the glaze:
- In a small saucepan combine the jelly, the Calvados, and the sugar, bring the mixture to a boil, and simmer it, stirring, for 2 minutes.
- Run a thin, sharp knife around the center and side of each mold and invert the babas onto the rack. Reserve 1/2 cup of the syrup in a measuring cup, spoon the remaining syrup, heated to warm, over the babas, reusing the syrup that drips into the pan, until it is all absorbed, and let the babas stand for 15 minutes. The babas may be prepared up to this point 1 day in advance, kept on the rack set over the jelly-roll pan, and covered with foil.
- Brush the glaze, heated to warm, carefully over the babas. The babas may be glazed 1 hour in advance.
- Reserve 6 to 8 small apple rings. Arrange the remaining apple rings decoratively in overlapping rings on each of 6 to 8 plates, top them with the babas, and garnish each baba with a spoonful of the creème fraîche. Fold the reserved apple rings in half and roll the halves into cones to resemble flower buds. Garnish each baba with an apple-ring "bud" and drizzle some of the reserved syrup around it.
CALVADOS APPLESAUCE
Steps:
- Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
- Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
BAKED APPLES WITH CALVADOS
Provided by Moira Hodgson
Categories dinner, easy, dessert
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Peel, core and slice the apples in rounds. Place them in a baking dish with butter and sugar. Bake, stirring occasionally, for 30 minutes, or until the apples are tender.
- Warm the Calvados in a small pan and pour it over the apples. Set it aflame, shaking the baking dish, until the flames die down.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 3 milligrams, Sugar 21 grams, TransFat 0 grams
APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)
This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.
Categories Milk/Cream Fruit Dessert Bake Lemon Apple Brandy Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Fall
Yield 8 servings
Number Of Ingredients 12
Steps:
- Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
- Preheat oven to 425°F.
- While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
- Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
- While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
- Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
- Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.
More about "calvados glazed apples recipes"
UPSIDE-DOWN APPLE CAKE WITH CALVADOS GLAZE RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category Courgette RecipesCuisine British RecipesCalories 392 per serving
- Heat the oven to 180°C/fan160°C/ gas 4. Grease and line a 23cm round cake tin. In a large mixing bowl, beat the butter and 225g caster sugar with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds, flour, salt and cinnamon until combined, then fold in the chopped apples.
- Arrange the apple slices in the base of the prepared cake tin, then spoon over the cake batter. Bake for 50-60 minutes on the middle shelf until a skewer pushed into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- When the cake is completely cool, make the glaze (see tips). Put the 100g caster sugar in a frying pan over a low heat and gently melt, swirling the pan occasionally. Once melted, let it bubble to a rich caramel, then remove from the heat. Add the diluted calvados (be careful as it will splutter), then pour the glaze into a small bowl to cool a little. Brush the glaze all over the cake just before slicing.
BAKED APPLES WITH CALVADOS GLAZE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (2)Category Sweet Tart RecipesCuisine British RecipesCalories 307 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Core the apples, put in a pan of simmering water and cook for 5-10 seconds. Remove, cool and put in a roasting tin big enough to hold the apples with gaps in between.
- Mix the 60g butter, soft light brown sugar, almonds and spices in a bowl. Drain the dried fruit, reserving the calvados left in the pan, and add the fruit to the butter and sugar mix. Beat well to combine.
- Stuff the apples with the mixture, then bake, stuffed ends up, for 30-40 minutes until the apples are just soft.
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