Sautéed Apples Calvados
PREP TIME: 30 Minutes

Calvados, or apple brandy, is the perfect flavor ingredient for these sautéed apples. When finished, serve in an au gratin dish topped with puff pastry or alongside French vanilla or white chocolate ice cream.


  • 4 Fuji apples
  • 1/4 cup Calvados
  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 1/4 cup apple cider
  • 1 ounce Kirsch
  • 1/8 tsp cinnamon
  • pinch of cloves
  • pinch of ginger
  • pinch of nutmeg

Preheat oven to 350 degrees F. Peel apples, core and slice into 1/8-inch slices. Submerge in water with 1 tbsp lemon juice to keep apples from turning brown. When ready to cook, place butter in a 10-inch skillet over medium-high heat. Add apples and sauté 3-5 minutes, then add all remaining ingredients. Continue to simmer until sugar is dissolved and apples are fork-tender but not falling apart. Remove from heat and cool slightly. Place an equal amount of apples into an au-gratin dish or other appropriate heat-resistant serving dish. Prior to serving, place in oven approximately 5-10 minutes or until sauce is bubbly. Serve as a topping for ice cream or lay a circle of sugared, baked puff pastry on top of the sautéed apples.

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