Norman flambéed apples


Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
10,7233.8/5 for 4 ratings
Grade this recipe:

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?
Work this out...

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

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Apple crisps, Tatin apple diplomat tart, Tarte Jurassienne, Rolled chestnut and apple brioche, Apple semelles (flat apple tarts), ... 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: Sautéed pears with custard and orange syrup , Caramelized brioche with pear and kiwi, Pears in red wine with blackcurrant , Individual charlottes with morello cherries, Pears and caramelised walnut samosas , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Plain cake, Moist chocolate cake, Crusty pistachio, almond and apricot flan, Tarte Normande, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Clafoutis "Marie-Antoinette", Tarte Jurassienne, Roast beef "like they do it in Santa Fe", Chilli langoustines, ... All

Other recipes you may also like

[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
252,929 714.7/5 for 43 ratings 2 hours 38 min.
[Almond cream or frangipane]
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
80,744 25/5 for 12 ratings 23 min.
[Chocolate mousse]
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.
94,2633.7/5 for 3 ratings 40 min.
[New leavened bread]
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
133,073 34.3/5 for 6 ratings 7 hours
[Italian Meringue]
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
103,9144.3/5 for 15 ratings 30 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page