Poached Apples In Calvados Recipes

PARISIENNE APPLES WITH CALVADOS BUTTER

Steps:

• Peel apples and cut into balls with a melon-ball cutter (any size). Heat Calvados butter in a nonstick skillet over moderate heat until foam subsides, then cook apples, shaking skillet occasionally, until just tender, about 3 to 5 minutes. Serve immediately.

CINNAMON POACHED APPLES

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

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.

POACHED APPLES IN CALVADOS

Steps:

• Remove core from apples & peel if desired (I would prefer them unpeeled).
• Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
• Add apples & cook over low-heat till apples are tender (about 25 min) & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates.
• Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.