Baked Apples With Calvados Food

BAKED APPLES WITH CALVADOS SAUCE

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.

SAUSAGE AND APPLES, NORMANDY-STYLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large cold skillet, arrange the sausage slices in 1 layer. Set over medium-high heat, and cook, turning the slices once or twice until they are crisp and nicely browned on both sides, about 10 minutes. Remove from the heat and set aside.
• In a 2-quart casserole, arrange a layer of about 1/4 of the sausage slices. Cover the sausage with a layer of about 1/4 of the apple slices. Sprinkle lightly with cinnamon. Continue in this manner to make 4 layers, ending with the apple slices.
• Stir the Calvados into the skillet in which the sausage was browned, scraping up any crusty, brown bits that cling to the bottom of the pan. Stir in the cream until well blended, Pour this mixture evenly over the casserole.
• Cover, and bake for 1 hour until the apples have cooked down and the mixture is bubbling. Sprinkle with parsley before serving.

BAKED APPLES WITH CALVADOS

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.

APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE

Steps:

• Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
• Preheat oven to 375 degrees.
• Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
• Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
• Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce

BROILED APPLES WITH MAPLE CALVADOS SAUCE

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.

POACHED APPLES IN CALVADOS

Steps:

• Remove core from apples & peel if desired (I would prefer them unpeeled).
• Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
• Add apples & cook over low-heat till apples are tender (about 25 min) & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates.
• Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.

APPLES WITH CALVADOS AND ICE CREAM

Steps:

• Peel the apples, and cut them into 12 slices, making sure to remove the cores and stems. There should be about 4 cups.
• Melt the butter in a skillet, and add the apple slices and the lemon peel. Sprinkle with sugar and cinnamon, and cook over medium-high heat, gently stirring the apples and shaking the skillet so that they cook evenly. When the apples start to brown, add the Calvados. Turn up the heat, and tilt the pan. Then ignite the sauce with a long match. (The alcohol will burn off quickly.) Blend well.
• Put a scoop of ice cream into each of four individual serving dishes. Pour the apples on top and serve.

APPLE PIE WITH CALVADOS

Steps:

• Sift and combine the flour and salt. Mix in 5/6 cup of butter gradually with a dough wisk (leave 1 tbsp for step 5). Mix in just enough ice water until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form two disks that are about 3/4" thick. Wrap in plastic and refrigerate for 30 minutes. (You can do this ahead of time and refrigerate for longer. It's okay but will take longer to warm up and roll out in next step.).
• Preheat oven to 425 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate, and trim and flute the edges. Refrigerate the pie plate. Roll out the remaining dough for the top crust, and refrigerate.
• Peel, core, and slice the apples, and place in a large bowl. Pour the lemon juice over the apples and stir so that all pieces are covered. Add the brown sugar and stir again.
• Mix together the spices, starch, and calvados. Add a little of water if needed to mix evenly. Pour the mixture over the apples and stir.
• Spoon the apple mixture into the bottom crust in the pie plate. Dot with the 1 tbsp of butter. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a knife or awl to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 375 degrees F and bake until golden brown, 40 to 45 minutes more. Let cool to room temperature before serving.