Sorbets De Pommes Calvados Apple Sherbet Wcalvados Recipes

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)

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.

SORBETS DE POMMES CALVADOS (APPLE SHERBET W/CALVADOS)

Steps:

• In a saucepan, bring the sugar and 2 cups of water to a boil.
• Add the apples, lemon zest and lemon juice.
• Simmer for 45 minutes over low heat, or until the apples are tender.
• Remove from heat and cool completely.
• When cooled, puree the mixture in a blender of food processor or, my preference, with an immersion blender.
• Add the Calvados.
• If you are using an ice cream maker, first chill the mixture for at least three hours. Then, pour into your machine and process for 30 to 40 minutes, or until creamy.
• Freeze until ready to serve.
• If you are using your freezer, Place the mixture in the freezer.
• As soon as it begins to freeze, take it out and beat the mixture vigorously by hand for 1 minute.
• Return to the freezer and repeat the process one or two more times at thirty minute intervals.
• Keep frozen until ready to use.

SORBET AUX POMMES VERTE (GREEN APPLE SORBET)

Steps:

• Core and peel the apples. Cut them into eighths, then slice each section into thin strips. There should be about 4 cups. Place them in a food processor with the lemon juice. Add the sugar and blend until smooth.
• Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
• Serve in individual cups with a glass of Calvados on the side. Or pour the Calvados over the sorbet when serving.

CALVADOS (APPLE BRANDY) GRAVY

Steps:

• Place the sugar in a medium-size heavy saucepan. Place over medium heat, and cook until sugar is golden (do not stir).
• Carefully add cider, stirring constantly (mixture will bubble vigorously).
• Stir in brandy; cook 1 minute.
• Add broth, lemon juice, nutmeg and salt.
• Combine water and cornstarch, stirring with a wire whisk; add to the gravy. Bring to a boil and cook 1 minute, stirring constantly.

CALVADOS SORBET

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 5 minutes. Transfer to a metal bowl set into an ice bath, then stir in cider and Calvados and quick-chill, stirring occasionally, until very cold, 15 to 30 minutes.
• Freeze sorbet in ice cream maker, then transfer to an airtight container and put in freezer until soft-frozen, at least 2 hours. Stir before serving if separated.