Norman flambéed apples

Step by step recipe:

  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.
  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.
  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.
  4. 1 min.Norman flambéed apples : Photo of step #4
    At the end of cooking, pour 4 tablespoons Calvados (apple liqueur) over the apples.
  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.
  6. Norman flambéed apples : Photo of step #6
    Leave the flames to die down...
  7. Norman flambéed apples : Photo of step #7
    ...the apples are now flambéed.
  8. 8 min.Norman flambéed apples : Photo of step #8
    Arrange several apple pieces in a small dish for each guest.
  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 Step 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.

Source:

Home made.

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