Baked Apples With Calvados Recipes

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BAKED APPLES WITH CALVADOS SAUCE



Baked apples with Calvados sauce image

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

4 Adams Pearmain or Reines des Reinettes, or similar Russet apples
50g unsalted butter , melted
4 tbsp caster sugar
50g caster sugar
20g unsalted butter
40g Braeburn apple , peeled, cut into 5mm dice
80ml apple juice
½ tsp arrowroot , diluted in a little water
1 tsp Calvados
15g brown bread , cut into small cubes
15g icing sugar
15g pistachio nuts
10g whole almonds
5g flaked almonds
1-2 tsp Calvados

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

BAKED APPLES WITH CALVADOS



Baked Apples With Calvados image

Provided by Moira Hodgson

Categories     dinner, easy, dessert

Time 40m

Yield 6 servings

Number Of Ingredients 4

6 MacIntosh or Granny Smith apples
4 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup warmed 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.

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

SAUSAGE AND APPLES, NORMANDY-STYLE



Sausage and Apples, Normandy-Style image

Calvados is the famous apple brandy from Normandy. A well-stocked liquor store will generally have it on hand, but you can substitute applejack brandy (or even a good fresh apple cider.) "I can buy boudin blanc in many places in New York," Joseph says, "but depending on where you live, it may not be so easy for you. If I had to substitute, I suppose I would use bockwurst, which is a similarly, delicately flavored German veal sausage. Potatoes mashed with butter and cream is what we always eat with this."

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

3 or 4 links (about 1 pound) fresh French white sausage (boudin blanc) or bockwurst, cut into 3/4-inch slices
4 small Granny Smith or other firm, tart apples, about 1 1/2 pounds, peeled, cored, halved, and cut into 1/4-inch crosswise slices
Ground cinnamon
1/4 cup Calvados, applejack or good apple cider
1/4 cup heavy cream
Chopped fresh parsley leaves, for garnish

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.

APPLES WITH CALVADOS AND ICE CREAM



Apples With Calvados and Ice Cream image

Provided by Pierre Franey

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 firm, slightly tart apples such as McIntosh or Granny Smith
3 tablespoons butter
1/2 teaspoon grated lemon peel
4 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 cup Calvados or applejack
4 scoops vanilla 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.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 83 milligrams, Sugar 51 grams, TransFat 0 grams

POACHED APPLES IN CALVADOS



Poached Apples in Calvados image

From *The Carnival Experience* by Peter Leypold ( Exec Chef of Carnival Cruise Lines), here's another French recipe using the humble apple to create an amazingly low-cal & low-fat, but elegant finish for an otherwise heavy meal. My sweet-tooth DH would want a scoop of vanilla ice cream or frozen yogurt w/this, so feel free to indulge that request as desired. (Times have been estimated) *Enjoy* !

Provided by twissis

Categories     Dessert

Time 50m

Yield 6 Poached Apples, 6 serving(s)

Number Of Ingredients 6

6 granny smith apples (or other cooking apples)
2 cups water
1/2 cup calvados
1/4 cup sugar
1 cinnamon stick (small)
1/4 cup slivered almonds (toasted)

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.

Nutrition Facts : Calories 130, Fat 2.5, SaturatedFat 0.2, Sodium 3, Carbohydrate 28.3, Fiber 3.8, Sugar 22.9, Protein 1.3

PARISIENNE APPLES WITH CALVADOS BUTTER



Parisienne Apples with Calvados Butter image

These apples are a perfect garnish for the spiced apple cake and caramelized apple crêpes. They're terrific as a topping for ice cream, too. Active time: 25 min Start to finish: 25 min

Time 25m

Yield Makes enough to garnish 8 desserts

Number Of Ingredients 2

2 large tart apples such as Granny Smith
1/3 cup Calvados butter

Steps:

  • Peel apples and cut into balls with a melon-ball cutter (any size). Heat Calvados butter in a nonstick skillet over moderate heat until foam subsides, then cook apples, shaking skillet occasionally, until just tender, about 3 to 5 minutes. Serve immediately.

APPLE PIE WITH CALVADOS



Apple Pie With Calvados image

Calvados is a brandy made from apples. It heightens the apple flavor. This recipe is heavier on the spice and lighter on the sugar than average. Adapted from Vegan Planet by Robin Robertson. We use dairy butter instead of a vegan product, and changed up the spices. Note that baking temperature and time are specific to our oven, and may need to be adjusted for yours.

Provided by Jacob Galley

Categories     Dessert

Time 3h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons salt
7/8 cup butter, room temperature, cut into small pieces
1/4 cup ice water, as needed
5 large Granny Smith apples
1 tablespoon fresh lemon juice
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 tablespoon arrowroot
2 tablespoons calvados or 2 tablespoons brandy

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.

Nutrition Facts : Calories 577.6, Fat 26.2, SaturatedFat 16.3, Cholesterol 67.5, Sodium 715.4, Carbohydrate 82.5, Fiber 4.1, Sugar 36.2, Protein 6.2

BROILED APPLES WITH MAPLE CALVADOS SAUCE



Broiled Apples with Maple Calvados Sauce image

Categories     Fruit     Dessert     Broil     Thanksgiving     Quick & Easy     Apple     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

4 Fuji or Royal Gala apples, peeled, cored, and each cut into 16 wedges
1/4 cup fresh lemon juice
4 tablespoons sugar
2 tablespoons unsalted butter
1/3 cup pure maple syrup
2 tablespoons Calvados
Accompaniment: premium-quality vanilla ice cream

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.

CALVADOS-GLAZED APPLES



Calvados-glazed apples image

Match Gordon Ramsay's wonderfully appley sauce with roast goose, pork or Christmas turkey

Provided by Gordon Ramsay

Categories     Condiment, Dinner, Side dish

Time 10m

Number Of Ingredients 5

4 Granny Smiths
50g butter
a sprig of sage
25g golden caster sugar
2 tbsp Calvados

Steps:

  • Quarter the apples, cut out the cores and trim the ends. Heat the butter in a frying pan and toss in the apple wedges and sage. Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened. Pour in the Calvados and cautiously flambé. Season lightly and keep warm until ready to serve.

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