Calvados Soaking Syrup Recipes

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BABAS AU CALVADO WITH GLAZED APPLE RINGS



Babas au Calvado with Glazed Apple Rings image

Categories     Cake     Liqueur     Mixer     Dessert     Bake     Apple     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 18

For the babas
1 1/2 teaspoons active dry yeast
1 tablespoon sugar
1/4 cup lukewarm milk
3/4 cup all-purpose flour
1 large egg
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into pieces and softened
1/2 teaspoon cinnamon
For the syrup
1/2 cup sugar
1 cup water
1/3 cup Calvados
For the glaze
1/4 cup apple jelly
2 tablespoons Calvados
1 tablespoon sugar
glazed apple rings and crème fraîche for garnish

Steps:

  • Make the babas:
  • Butter eight 1/3-cup ring molds. In the bowl of an electric mixer proof the yeast with the sugar in the milk for 5 minutes, or until the mixture is foamy. Stir in 1/4 cup of the flour, stir the mixture until it is smooth, and let the sponge rise, covered, in a warm place for 20 minutes, or until it is double in bulk. In a small bowl whisk together lightly the egg and the salt. To the yeast mixture add the remaining 1/2 cup flour in 2 batches alternately with the egg mixture, beating well after each addition. Beat in the butter, 1 piece at a time, beating well after each addition, and the cinnamon and beat the dough, scraping down the side of the bowl, for 3 minutes. (The dough will be very soft.) Divide the dough among the prepared ring molds set in a jelly-roll pan, let the babas rise, uncovered, for 15 minutes, or until they are just even with the tops of the molds, and bake even with the tops of the molds, and bake them in the middle of preheated 375°F. oven for 15 minutes, or until they are golden. Transfer the babas in the molds to a rack set over another jelly-roll pan and let them cool for 10 minutes, or until they are only warm.
  • Make the syrup while the babas are cooling:
  • In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 3 minutes. Remove the pan from the heat and stir in the Calvados.
  • Make the glaze:
  • In a small saucepan combine the jelly, the Calvados, and the sugar, bring the mixture to a boil, and simmer it, stirring, for 2 minutes.
  • Run a thin, sharp knife around the center and side of each mold and invert the babas onto the rack. Reserve 1/2 cup of the syrup in a measuring cup, spoon the remaining syrup, heated to warm, over the babas, reusing the syrup that drips into the pan, until it is all absorbed, and let the babas stand for 15 minutes. The babas may be prepared up to this point 1 day in advance, kept on the rack set over the jelly-roll pan, and covered with foil.
  • Brush the glaze, heated to warm, carefully over the babas. The babas may be glazed 1 hour in advance.
  • Reserve 6 to 8 small apple rings. Arrange the remaining apple rings decoratively in overlapping rings on each of 6 to 8 plates, top them with the babas, and garnish each baba with a spoonful of the creème fraîche. Fold the reserved apple rings in half and roll the halves into cones to resemble flower buds. Garnish each baba with an apple-ring "bud" and drizzle some of the reserved syrup around it.

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 SOUR



Calvados Sour image

Provided by Toby Cecchini

Time 2m

Yield 1 serving

Number Of Ingredients 3

2 ounces Calvados (Busnel's Vieille Reserve or Meslon's five year old)
3/4 ounces combination of fresh lime and lemon juices
1 ounce simple syrup (equal parts water and sugar, heated to dissolve)

Steps:

  • Mix all ingredients over ice in cocktail shaker. Shake vigorously, and strain into martini glass. Garnish with fresh apple slice.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 21 grams

PINK-APPLESAUCE TART



Pink-Applesauce Tart image

Applesauce is hidden beneath paper-thin, petal-like slices of Empire apples. The fluted pastry shell is filled with the rosy sauce that's spiked with Calvados. More Calvados and a glaze of red currant jelly give the tart a beautiful sheen after baking. Martha made this recipe on Martha Bakes episode 406.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h35m

Number Of Ingredients 9

Pate Brisee for Pink-Applesauce Tart
All-purpose flour, for dusting
1/4 cup sugar
2 tablespoons unsalted butter
Pinch of salt
2 tablespoons Calvados
1 1/2 cups Martha's Pink Applesauce
2 small red-skinned apples (about 12 ounces), such as McIntosh or Empire
3 tablespoons red-currant or sour-cherry jelly

Steps:

  • Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with parchment; fill with dried beans or pie weights.
  • Bake until edges are set and golden, about 25 minutes. Carefully remove paper and beans. Bake until bottom is dry and golden, about 10 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 400 degrees.
  • Meanwhile, combine sugar, butter, and salt in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes. Add 1 tablespoon Calvados and simmer 30 seconds. Stir in applesauce.
  • Spread applesauce mixture evenly in cooled tart shell. Core apples, then use a mandoline or a very sharp knife to slice into almost paper-thin rings. Arrange apples over applesauce mixture, overlapping slices in concentric circles from the center out, to completely cover tart. Bake until apples are crisp-tender, about 15 minutes.
  • Combine jelly and remaining 1 tablespoon Calvados in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Brush glaze over apples. Let cool completely in pan on a wire rack. Unmold and serve. Tart can be stored in refrigerator up to 1 day.

CALVADOS CREAM



Calvados Cream image

Make this for our Steamed Persimmon Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

1 cup cold heavy cream
1 tablespoon confectioners' sugar
2 tablespoons Calvados or other brandy

Steps:

  • Whip cream and confectioners' sugar until soft peaks form. Stir in Calvados. Use immediately.

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