nikolabeacon
Member
- Joined
- Jun 18, 2015
- Messages
- 326
Ingredients
For the baked apples
4 apples, washed, dried
60g/2½oz unsalted butter, melted
4 tbsp caster sugar
For the Calvados sauce
50g/2oz caster sugar
20g/¾oz unsalted butter
40g/1½oz apple, peeled, cut into 0.5cm/¼in dice
80ml/3¼oz apple juice
½ tsp arrowroot, diluted in a little water (optional)
1 tsp Calvados
Method
For the baked apples, preheat the oven to 170C/350F/Gas 4.
Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife.
Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.
For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel.
Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).
Add the apple juice and bring to the boil.
Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
For the baked apples
4 apples, washed, dried
60g/2½oz unsalted butter, melted
4 tbsp caster sugar
For the Calvados sauce
50g/2oz caster sugar
20g/¾oz unsalted butter
40g/1½oz apple, peeled, cut into 0.5cm/¼in dice
80ml/3¼oz apple juice
½ tsp arrowroot, diluted in a little water (optional)
1 tsp Calvados
Method
For the baked apples, preheat the oven to 170C/350F/Gas 4.
Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife.
Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.
For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel.
Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).
Add the apple juice and bring to the boil.
Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
