Calvados Flambéed Apples over Ice Cream
There is nothing more theatrical than setting your dessert on fire at the end of dinner. Flambéing provides a dramatic effect, caramelizing the apples and imparting a subtle liquor flavor that compliments desserts and savory sauces. This recipe incorporates enough technique to make you feel fancy yet is still approachable for a novice.
- Serves
- 4
Directions
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Heat the butter in a skillet over medium heat. When its fully melted, stir in the sugar and when it is fully combined, toss in the apples and sage. Continue cooking and stirring until apples are soft.
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Turn up the heat, carefully pour in the Calvados and tilt the pan so the fumes catch a flame and cautiously flambé, shake the pan until the fire subsides. Keep warm until ready to serve over ice cream or pound cake. Garnish with walnuts.
From Shawnie's class “Recipes from the Norman Countryside”
