Calvados Gelee Recipes
APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)
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
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.
CALVADOS GELEE
This recipe is from Chika Tillman of ChikaLicious and is used to make Brown-Sugar Panna Cotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Fill a medium saucepan with 2 cups plus 2 tablespoons water and agar agar powder; whisk to combine. Bring to a boil over high heat; add sugar and remove from heat. Add calvados and pour mixture into a 13-by-13-inch nonstick baking dish. Refrigerate until set before cutting into cubes.
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APPLE, CALVADOS AND ROSEMARY JELLY RECIPE | DELICIOUS.
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- Roughly chop all the apples (including the cores as they’re high in pectin, which helps the jelly set). Put in a large deep pan or preserving pan and add enough water to come halfway up the fruit. Boil until the apples are soft and pulpy – about 1 hour. Stir only minimally (this helps to ensure a clear jelly).
- Put 4-6 (more if smaller) jelly bags, clean J-cloths or large pieces of muslin in separate large bowls. Using a ladle, scoop the fruit pulp into each bag/the middle of each cloth. Tie up the bags/bring the corners together, then secure with elastic bands or string.
- Attach a 20-30cm length of string to the neck of each jelly bag/pouch, then use a broom handle or clothes horse to suspend them over the bowls to catch the dripping liquid. Allow at least 15cm between the bags and the bottom of the bowls. Let the bags/pouches drain overnight (don’t be tempted to squeeze the bags as it will make the jelly cloudy).
- When they’ve stopped dripping, weigh the juice on accurate scales. You should have about 3kg (3 litres) in total. Measure out 700g sugar per kg/litre juice. Pour the juice into a clean, very large saucepan or preserving pan (if you don’t have a large pan, you may need to use 2 pans as the jam will bubble a lot).
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