Applesauce with Calvados and Cream
- Peanut free
- Vegetarian
- Nut free
- Simple recipes
Top crêpes or potato pancakes with this luxurious applesauce, or use as a condiment for pork dishes.
Ingredients
- 3 sweet apples peeled, cored and diced
- 2 tart apples peeled, cored and diced
- 1/3 cup (75 mL) Calvados or brandy
- 1 tbsp (15 mL) granulated sugar
- Pinch each cinnamon, nutmeg, ground cloves and salt
- 1/2 cup (125 mL) crème fraîche, or 1/4 cup/60 mL each whipping cream and sour cream
Preparation
In saucepan, stir together sweet and tart apples, 1/3 cup/75 mL of the Calvados and sugar, cinnamon, nutmeg, cloves and salt; cover and simmer until apples are soft, about 20 minutes. Remove from heat.
If smooth sauce is desired, with potato masher, mash apples in pot. Stir in crème fraîche; over medium heat, simmer, uncovered and stirring constantly, for 2 minutes. Stir in 1 tbsp/15 mL Calvados. Let cool. (Make-ahead: Refrigerate for up to 1 week.)
Serve at room temperature.
Makes about 2 cups (500 mL).
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