Best Calvados Applesauce Recipes

APPLE BREAD PUDDING WITH CALVADOS SAUCE

Steps:

• Butter a 6-to-8-cup soufflé dish or other baking dish. Heat oven to 325 degrees.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add apples, and sauté about 5 minutes, until apples start to brown. Add 3 tablespoons sugar. Sauté a minute or two, until sugar caramelizes. Transfer to a bowl. Add half the Calvados.
• Melt remaining butter in pan over low heat. Add bread, and toss a few minutes to coat with butter. Spoon half the apples into the baking dish, and top with half the bread. Repeat.
• Place half-and-half and vanilla bean in a saucepan. Scald. Stir in 1/2 cup sugar. Remove from heat. Whisk a little of this mixture into eggs; then slowly whisk eggs into half-and-half. Strain into baking dish, and dust with nutmeg. Place dish on a kitchen towel in a roasting pan. Add simmering water to come halfway up sides. Bake 40 minutes, until just set.
• Meanwhile, boil cider until reduced by half. Sift remaining sugar with cornstarch; whisk into cider. Simmer until thick. Add remaining Calvados. Serve warm on pudding.

BROILED APPLES WITH MAPLE CALVADOS SAUCE

Steps:

• Preheat broiler.
• 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.

APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)

Steps:

• Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
• Preheat oven to 425°F.
• While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
• Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
• While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
• Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
• Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

PORK WITH APPLES, CALVADOS AND APPLE CIDER

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.