Norman flambéed apples


Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
30K 5 4
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:ApplesSautéedFlambéedCalvadosNormandyCrème anglaiseButter
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 : Photo of step #1
Peel 4 cups + 3 tablespoons 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 ¼ cup 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 ½ cup 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.
Keeping
Should be eaten immediately.
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?
  • For 6 people : 5.63 €
  • Per person : 0.94 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
AppleApple: You can check-out other recipes which use it, like for example: Caramelised apple pie, Caramelized apple and walnut cake, Apple and almond gratin, Clafoutis "Marie-Antoinette", Windfall apple jelly, ... 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: Confit of quinces in Macvin, Pears in red wine with blackcurrant , Apple Tatin Terrine, Caramel semolina pudding with raisins, Rice pudding (riz au lait), ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Citrus crunch, Cooking sugar, Chestnut cake, Apple and almond gratin, Pistachio custard tart, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: European glass, Veal Chop With Assortment of Vegetables, Corn salad with croutons, Clafoutis "Marie-Antoinette", Fillets of sole meunière, ... All
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