Just the name alone gets my taste buds drooling. Say it with me "Broiled Apples with Maple Calvados Sauce." OMG! WOW!! If you haven't tried this, you definately need to add it to the must have receipes. Its a nice crustless dessert or a perfect topping to broiled pork chops.
But then my mind started to think. What is Calvados sauce? I've never heard of it. It sure sounds amazing, but will it taste half as good as it sounds? Wikipedi.org defines Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy. Brandy?...I can work with that. Reading further...Calvados is the basis of the tradition of le trou Normand, or "the Norman hole". This is a small drink of Calvados taken between courses in a very long meal, sometimes with apple sorbet, supposed to re-awaken the appetite. Calvados can be served as aperitif, blended in drinks, between meals, as a digestif, or with coffee. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavours of ageing. The less aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut and chocolate aromas.
Now we are on to something. Who wouldn't LOVE a dessert with fall's favorite fruit and complimenting brandy? I know. You just want to know how it is made, right? Well, searching the internet for a well-reviewed receipe, i found Epicurious had a version. And a yummy one at that! This turned out perfectly. It was light on the palette but still so full of flavor and spice. It was a nice warm treat to end a long week and kick off my weekend.
Receipe & Photo courtesy of Epicurious.
4 Fuji or Royal Gala apples, peeled, cored, and each cut into 16 wedges
1/4 cup fresh lemon juice
4 tablespoons sugar
2 tablespoons unsalted butter
1/3 cup pure maple syrup
2 tablespoons Calvados
Accompaniment: premium-quality vanilla ice cream
Toss apples with lemon juice and 2 tablespoons sugar. Melt butter in a shallow baking pan 6 inches from heat. Remove from oven and tilt pan back and forth to coat bottom completely with butter. Arrange apples in 1 layer in pan. Broil apples 6 inches from heat until edges are pale golden and apples are just tender, 8 to 10 minutes. Sprinkle remaining 2 tablespoons sugar over apples and broil until sugar is melted, 1 to 2 minutes.
While apples are broiling, boil maple syrup and Calvados 2 minutes.
Serve apples and ice cream topped with sauce.