Poached Apples In Calvados Recipes

CINNAMON POACHED APPLES

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

POACHED APPLES IN CALVADOS

Steps:

• Remove core from apples & peel if desired (I would prefer them unpeeled).
• Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
• Add apples & cook over low-heat till apples are tender (about 25 min) & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates.
• Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.

TUFAHIJA (BOSNIAN POACHED STUFFED APPLES)

Steps:

• In a pan large enough for 2 or 4 apples, add enough sugar and water in the above proportions to cover the apples (start with the given amounts and add more as necessary depending on the size and shape of your pan). Bring to a boil, and simmer a few minutes, stirring to dissolve all the sugar. Add the lemon juice.
• Peel and core the apples. If you like, reserve the peelings for step 3. Add the apples to the simmering syrup (you can add all 4 at once if you like, but I find it easier to cook 2 at a time and peel the remaining apples while I wait). Simmer the apples until they are just soft enough to poke with a fork, about 5-10 minutes depending on their size and ripeness. Be sure not to overcook them! Remove and allow to cool.
• Add the reserved peelings to the syrup (optional), and continue to simmer the mixture until it is reduced by half (about 20-30 minutes). Remove the peelings and cool the syrup, then chill it. The syrup may be stored in the same container as the apples after it is chilled, or it can be kept separately.
• Meanwhile, coarsely chop the walnuts (some people use a mixture of walnuts and hazelnuts. I personally think it tastes best with walnuts only) and raisins together, and stuff the apples with the mixture when they are cool enough to handle. Chill until ready to serve.
• Serve the apples cold in individual bowls with some of their syrup, topped with whipped cream.

CHICKEN WITH CREAM, APPLES AND CALVADOS

Steps:

• In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
• In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
• In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.

APPLETINI VODKA CALVADOS

Steps:

• martini.