Calvados Applesauce Recipes

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CALVADOS APPLESAUCE



Calvados Applesauce image

Categories     Sauce     Liqueur     Fruit     Side     Quick & Easy     Apple     Winter     Chill     Simmer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

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.

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.

CALVADOS SAUCE



Calvados Sauce image

Make and share this Calvados Sauce recipe from Food.com.

Provided by zeldaz51

Categories     European

Time 25m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 5

1/2 cup calvados (a type of French apple brandy)
2 cups apple cider
1 medium shallot, finely chopped
1/2 cup heavy cream
2 tablespoons butter, in 1/2-inch cubes

Steps:

  • Put calvados, cider, and shallots in a saucepan.
  • Bring to a rapid boil and simmer until volume is reduced by half.
  • Strain out the shallots, return reduced liquid to pan.
  • Bring to a boil and whisk in cream and butter just prior to serving.

Nutrition Facts : Calories 156.5, Fat 16.8, SaturatedFat 10.5, Cholesterol 56, Sodium 79.1, Carbohydrate 1.6, Protein 0.7

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)



Apple and Calvados Tart (Galette de Pommes au Calvados) image

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

All-butter pastry dough
1 3/4 pound Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados
Special Equipment
parchment paper; a large baking sheet (at least 14 inches wide)

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.

HOMEMADE APPLE SAUCE



HOMEMADE APPLE SAUCE image

Would you like to enjoy a healthy snack and use it as well for cutting down on cholesterol & fat in baking? Here's the recipe! VIDEO https://www.youtube.com/watch?v=_3VvH5RepX8

Provided by CLUBFOODY

Categories     Fruit

Time 25m

Yield 2 cups

Number Of Ingredients 4

6 large apples, peeled, cored and chopped
3/4 cup unsweetened apple juice
1 tablespoon lemon juice
1 tablespoon brown sugar (to taste)

Steps:

  • Prep apples and if making a lot, squeeze a little lemon juice to prevent from browning. In a saucepan over medium heat, pour the apple juice and bring to a gentle boil. Add apples, reduce heat to medium-low and cook for 20 minutes or until apples are soft, stir often. Last 5 minutes of cooking, cover with a lid.
  • Remove from heat and mash mixture using either a fork, potato masher, immersion blender or food processor, until desired consistency is reached . Taste sauce and if needed, add sugar to taste - can also add a little ground cinnamon, freshly grated lemon or orange zest, a splash of lemon juice or Calvados, a pinch of ginger, cloves nutmeg or a little butter. I am a purist....
  • Store covered in the refrigerator for up to 1 week or in the freezer for about a month. Pour into sterilized jars, then 15 minutes in hot water bath for pint-sized jars or 20 minutes for larger jars. Makes approximately 2 cups.

Nutrition Facts : Calories 418.6, Fat 1.3, SaturatedFat 0.2, Sodium 12.4, Carbohydrate 110.2, Fiber 16.3, Sugar 85.3, Protein 1.9

MAGRETS DE CANARD AUX POMMES (DUCK BREASTS WITH CALVADOS APPLE SAUCE)



Magrets de Canard aux Pommes (Duck Breasts with Calvados Apple Sauce) image

Succulent duck breasts, butter, apples and calvados - just four ingredients make up this fabulous dish. I just made this recipe tonight and it was so good... I had my husband's seal of approval who could not wait to eat it while I was taking the picture. The sweet and sour taste is very nice. I think I'll do it again for Christmas.

Provided by Anizou

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 4

Number Of Ingredients 4

4 duck breast halves
1 ½ tablespoons butter
4 firm apples, sliced
1 cup Calvados (apple brandy)

Steps:

  • Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side.
  • Melt butter in a separate skillet over high heat. Add apples; cook and stir until golden brown, 2 to 3 minutes. Reduce heat to low; cook until tender, about 10 minutes. Remove skillet from heat; pour in Calvados. Cook and stir over low heat, scraping up browned bits from the bottom of the skillet, until alcohol evaporates, about 1 minute.
  • Serve duck breasts with Calvados sauce.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 23 g, Cholesterol 117.2 mg, Fat 13 g, Fiber 3.3 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 97.4 mg, Sugar 18.3 g

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

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