Caramelised Apples and Pears with Calvados Sauce
- 1 vanilla bean
- 3 tbsp cane sugar
- 1 tsp ground cinnamon
- 40 g butter, melted
- 3 apples
- 3 pears
- 50 ml Calvados
- 2 tbsp roasted hazelnuts
Slice the vanilla bean in half lengthwise. Remove the seeds and add to the cane sugar, cinnamon and melted butter.
Rinse and cut the apples and pears into quarters, removing the cores. Brush with the spiced butter.
Heat a grill pan and caramelise the fruit. Remove the pan from the heat and cool with the Calvados. Flambé the fruit. Cover the pan with a fitted lid or aluminium foil and cook for another 8 to 10 minutes on a low heat. Serve the apples and pears with roasted hazelnuts. Also delicious in a pancake with a scoop of ice cream.