Norman flambéed apples


Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
12,3524/5 for 5 ratings
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Last modified on: December 30th 2019

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
31 min.7 min.38 min.
Keeping: Should be eaten immediately.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 15 min.
Norman flambéed apples : Photo of step #1
Peel 1 kg apple and cut into quarters. Remove the core and cut each quarter in half again to give 8 pieces from each apple.

Stage 2 - 7 min.
Norman flambéed apples : Photo of step #2
Melt 50 g Clarified butter in a large fryin pan on high heat. When really hot, add the apple pieces.

Fry for 1 or 2 minutes, then add 80 g caster sugar and leave to caramelise.

Stage 3
Norman flambéed apples : Photo of step #3
Turn the apple pieces so that they brown nicely on both sides.

This cooking and carameising should be quite rapid, so that the apples don't have time to go soft.

Stage 4 - 1 min.
Norman flambéed apples : Photo of step #4
At the end of cooking, pour 4 tablespoons Calvados (apple liqueur) over the apples.

Stage 5 - 2 min.
Norman flambéed apples : Photo of step #5
Pull the pan slightly to the side and, if you have a gas hob, incline it towards the flame to light the Calvados (on an electric hob, of course, you'll need to use a match or lighter).

Warning: the flames can be high (see the photo), so I advise you to turn off the cooker hood, if you hae one, before doing this.

Stage 6
Norman flambéed apples : Photo of step #6
Leave the flames to die down...

Stage 7
Norman flambéed apples : Photo of step #7
...the apples are now flambéed.

Stage 8 - 8 min.
Norman flambéed apples : Photo of step #8
Arrange several apple pieces in a small dish for each guest.

Stage 9 - 5 min.
Norman flambéed apples : Photo of step #9
Pour cold real custard (crème anglaise) over and serve immediately.

Remarks

It is important to use clarified butter for stage 2, in place of normal butter, which tends to burn and leave little black bits on the apples that are not very appetising.

You can use another alcohol instead of Calvados, if you prefer. The Normandy link might be lost, but it would still taste very good.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,814 Kcal or 7,595 Kj22 gr239 gr69 gr
91 %8 %23 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
122 Kcal or 511 Kj1 gr16 gr5 gr
6 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
302 Kcal or 1,264 Kj4 gr40 gr12 gr
15 %1 %4 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Windfall apple jelly, Caramelised apple pie, Apple and almond gratin, Baked apples from St Aubin le Vertueux, Toffee apple upside-down cake, ... All
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: European glass, Individual charlottes with morello cherries, Caramelized brioche with pear and kiwi, Pears in red wine with blackcurrant , Rice pudding (riz au lait), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Mirlitons, Caramelized pear custard tart, Pear charlotte, Strawberry, kiwi and mascarpone verrines, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with langoustines and asparagus tips., Fillets of sole meunière, Sautéed pears with custard and orange syrup , Bistro-style beetroot salad, Warm apple feuillantines, ... All

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