Gastronomixs

Caramelised apple with Calvados and butter

Recipe makes 250 grams.

Caramelised apple with Calvados and butter

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Ingredients

200

g

apple, Jonagold

2

tbsp

butter, clarified or neutral oil

50

g

cane sugar

1

dl

Calvados

50

g

butter

Preparation method

  • Cut the apples in the desired shape. In this case, we have made balls using a melon baller.
  • Briefly fry the apples in the clarified butter or oil.
  • Add the cane sugar and allow to briefly caramelise without shaking the pan.
  • Next, caramelise the apples on all sides and deglaze with the Calvados. Reduce until the liquid is slightly syrupy.
  • Add small flakes of butter until you have a lovely caramel.

Serving suggestions

  • As a component in a dessert with coconut, almond caramel.
  • As a component in a savoury dish with game, Brussels sprouts, and red beetroot.
  • Delicious with black pudding, red chicory, and honey.

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