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Norman flambéed apples

Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.

49K 5 4

Last modified on: December 30^th 2019

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For 3 people, you will need:

1 500 ml apple
2 25 ml Clarified butter
3 40 ml caster sugar
4 2 tablespoons Calvados (apple liqueur)
5 150 ml Real custard sauce (crème anglaise)

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
31 min.	7 min.	38 min.

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Step by step recipe

Stage 1 - 15 min.

Peel 500 ml 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.

Melt 25 ml 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 40 ml caster sugar and leave to caramelise.

Stage 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.

At the end of cooking, pour 2 tablespoons Calvados (apple liqueur) over the apples.

Stage 5 - 2 min.

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

Leave the flames to die down...

Stage 7

...the apples are now flambéed.

Stage 8 - 8 min.

Arrange several apple pieces in a small dish for each guest.

Stage 9 - 5 min.

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 value	Proteins	Carbohydrates	Fats
907 Kcal or 3,797 Kj	11 gr	120 gr	35 gr
45 %	4 %	11 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
122 Kcal or 511 Kj	1 gr	16 gr	5 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
302 Kcal or 1,264 Kj	4 gr	40 gr	12 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 3 people : 2.81 €
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)

	Apple: You can check-out other recipes which use it, like for example: Far Normandy-Brittany, Alsatian apple tart, Apple custard tart, Express apple tart, Apple Batter Puddings, ... All
	Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: European glass, Sautéed pears with custard and orange syrup , Apple Tatin Terrine, Confit of quinces in Macvin, Rice pudding (riz au lait), ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Brioche galette, Bounty-style tart for Alison, Caramelized apple and walnut cake, Citrus crunch, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Sweet pancake rolls from Brittany, Pears and caramelised walnut samosas , Warm apple feuillantines, Pear and lime meringue pie, Scrambled eggs with langoustines and asparagus tips., ... All

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