Norman flambéed apples


Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
49K 5 4
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Last modified on: December 30th 2019

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For 6 people, you will need:

Change to the quantities 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.
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Step by step recipe


Stage 1 - 15 min.
Norman flambéed apples
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
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
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
At the end of cooking, pour 4 tablespoons Calvados (apple liqueur) over the apples.

Stage 5 - 2 min.
Norman flambéed apples
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
Leave the flames to die down...

Stage 7
Norman flambéed apples
...the apples are now flambéed.

Stage 8 - 8 min.
Norman flambéed apples
Arrange several apple pieces in a small dish for each guest.

Stage 9 - 5 min.
Norman flambéed apples
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.
Keeping
Should be eaten immediately.
Source
Home made.
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).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 6 people : 5.63 €
  • Per person : 0.94 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Oatmeal and apple cookies, Apple charlotte with toasted brioche, Invisible apple cake, Brioche Tatin, Tarte à l'coloche, ... 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: Warm apple feuillantines, Caramelized brioche with pear and kiwi, Pears and caramelised walnut samosas , Bavaroise cream, Pears in red wine with blackcurrant , ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot jam with vanilla, Caramel rice pudding, Coconut-vanilla cream for Elsa , Coconut-vanilla cream for Elsa , Pain perdu, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Comtoise apple charlotte, Celeriac in cream and mustard sauce, Spring veal sauté , Pain perdu, ... All
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