Glazed apples with Calvados crème fraîche

AT A GLANCE

  • Serves 4 people

  •  
  • Glazed apples
  • 375 ml (1½ cups) dessert wine
  • 330 gm (1½ cups) caster sugar
  • 50 ml Calvados
  • 3 pieces orange rind, removed with a peeler
  • 4 small pink lady apples
  •  
  • Calvados crème fraîche
  • 300 gm (1¼ cups) crème fraîche
  • 20 gm brown sugar
  • 10 ml Calvados
01   For Calvados crème fraîche, combine ingredients in a bowl and whisk until smooth, refrigerate until required.
02   Combine dessert wine, sugar, Calvados and orange rind in a deep-sided frying pan, stir over medium heat until sugar dissolves. Increase heat to medium-high and boil for 7-8 minutes.
03   Meanwhile, trim 1cm from ends of apples, then halve crossways, removing seeds. Add apple to syrup in a single layer, reduce heat to low-medium and simmer for 8-10 minutes or until apples are tender, remove from heat, turn apples and stand for 10 minutes. Serve warm with Calvados crème fraîche.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2007

Aug 2007

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