Caramelised Apples and Pears with Calvados Sauce

Calvados, the Norman drink, puts the finishing touch on this sweet delight.

RECIPE INFO

Serves 6

Cook time
min

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INGREDIENTS

  • 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

METHOD

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.

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