For 6 people, you will need:
- 1
1 litre apple - 2
50 ml Clarified butter - 3
80 ml caster sugar - 4
4 tablespoons Calvados (apple liqueur) - 5
300 ml Real custard sauce (crème anglaise)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 7 min. | 38 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Peel 1 litre 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 50 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 80 ml caster sugar and leave to caramelise.
Fry for 1 or 2 minutes, then add 80 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.
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 4 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.
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.
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 value | Proteins | Carbohydrates | Fats |
| 1,814 Kcal or 7,595 Kj | 22 gr | 239 gr | 69 gr |
| 91 % | 8 % | 23 % | 10 % |
| 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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Apple: You can check-out other recipes which use it, like for example: Tyrolean apple crumble, Four quarters (adding fruit), Apple Pie, Little apple and verbena tarts, Soft apple cookies, ... All |
 | Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Pistachio panna cotta with custard, European glass, Pears and caramelised walnut samosas , Rice pudding (riz au lait), ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, Apricot jam with vanilla, Confit of quinces in Macvin, Stewed plums, Cherry clafoutis, ... All |
 | Clarified 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, Nanou's red cabbage salad, Flambéd bananas , ... All |
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