Calvados Applesauce Recipes

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APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)



Apple and Calvados Tart (Galette de Pommes au Calvados) image

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.

Categories     Milk/Cream     Fruit     Dessert     Bake     Lemon     Apple     Brandy     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Fall

Yield 8 servings

Number Of Ingredients 12

All-butter pastry dough
1 3/4 pound Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados
Special Equipment
parchment paper; a large baking sheet (at least 14 inches wide)

Steps:

  • Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
  • Preheat oven to 425°F.
  • While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
  • Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
  • While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
  • Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
  • Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

CALVADOS APPLESAUCE



Calvados Applesauce image

Categories     Sauce     Liqueur     Fruit     Side     Quick & Easy     Apple     Winter     Chill     Simmer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

Steps:

  • Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
  • Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

CALVADOS SAUCE



Calvados Sauce image

Make and share this Calvados Sauce recipe from Food.com.

Provided by zeldaz51

Categories     European

Time 25m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 5

1/2 cup calvados (a type of French apple brandy)
2 cups apple cider
1 medium shallot, finely chopped
1/2 cup heavy cream
2 tablespoons butter, in 1/2-inch cubes

Steps:

  • Put calvados, cider, and shallots in a saucepan.
  • Bring to a rapid boil and simmer until volume is reduced by half.
  • Strain out the shallots, return reduced liquid to pan.
  • Bring to a boil and whisk in cream and butter just prior to serving.

Nutrition Facts : Calories 156.5, Fat 16.8, SaturatedFat 10.5, Cholesterol 56, Sodium 79.1, Carbohydrate 1.6, Protein 0.7

APPLE BREAD PUDDING WITH CALVADOS SAUCE



Apple Bread Pudding With Calvados Sauce image

Use really good apples--and they will shine in this dish--and the sauce is so good, it makes cream or ice cream unnecessary (though do indulge if you wish)

Provided by Chef Kate

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted butter
3 cups apples, peeled, cored and sliced 1/2-inch thick
1 cup sugar
1/2 cup calvados
3 1/2 cups baguette, torn into 1/2 pieces
2 cups half-and-half (or one cup cream, one cup milk)
1/2 vanilla bean, split
3 eggs, beaten
1/4 teaspoon nutmeg, freshly grated
1 1/2 cups cider, fresh
1 1/2 teaspoons cornstarch

Steps:

  • Butter a 6 to 8 cup souffle dish or other baking dish.
  • Preheat oven to 325°F.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add the apples and sauté about 5 minutes, until the apples start to brown.
  • Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
  • Remove from heat, transfer to a bowl and add one half of the Calvados.
  • Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
  • Spoon half the apples into the souffle dish and top with half the bread.
  • Repeat with the other half of the apples and the other half of the bread.
  • Put some water on to heat while you fix the cream.
  • Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
  • Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
  • Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
  • Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
  • Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
  • Bake 40 minutes, until just set.
  • Meanwhile, boil the cider until it is reduced by half.
  • Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
  • Simmer until thickened, then remove from heat and add remaining Calvados.
  • Serve the sauce warm on the pudding.

Nutrition Facts : Calories 408, Fat 23.4, SaturatedFat 13.9, Cholesterol 166.1, Sodium 70.3, Carbohydrate 46.3, Fiber 1.5, Sugar 40.2, Protein 5.8

CALVADOS-GLAZED APPLES



Calvados-glazed apples image

Match Gordon Ramsay's wonderfully appley sauce with roast goose, pork or Christmas turkey

Provided by Gordon Ramsay

Categories     Condiment, Dinner, Side dish

Time 10m

Number Of Ingredients 5

4 Granny Smiths
50g butter
a sprig of sage
25g golden caster sugar
2 tbsp Calvados

Steps:

  • Quarter the apples, cut out the cores and trim the ends. Heat the butter in a frying pan and toss in the apple wedges and sage. Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened. Pour in the Calvados and cautiously flambé. Season lightly and keep warm until ready to serve.

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