Best 8 Baked Apples With Calvados Sauce Recipes

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.

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.

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.

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.

CALVADOS-GLAZED APPLES

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.

APPLE BREAD PUDDING WITH CALVADOS SAUCE

Steps:

• Butter a 6 to 8 cup souffle dish or other baking dish.
• Preheat oven to 325°F.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add the apples and sauté about 5 minutes, until the apples start to brown.
• Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
• Remove from heat, transfer to a bowl and add one half of the Calvados.
• Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
• Spoon half the apples into the souffle dish and top with half the bread.
• Repeat with the other half of the apples and the other half of the bread.
• Put some water on to heat while you fix the cream.
• Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
• Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
• Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
• Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
• Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
• Bake 40 minutes, until just set.
• Meanwhile, boil the cider until it is reduced by half.
• Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
• Simmer until thickened, then remove from heat and add remaining Calvados.
• Serve the sauce warm on the pudding.

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.

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.