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Prep Time: 30 Minutes
Yields: 6 Servings

Calvados, apple brandy and Kirsch, which is cherry brandy, are used to create the sauce for these apples. This dish can be served as a topping for ice cream or in au gratin dishes topped with puff pastry.

¼ cup Calvados
4 Fuji apples
1 tbsp lemon juice
¼ cup butter
½ cup brown sugar
¼ cup apple cider
1 ounce Kirsch
⅛ tsp cinnamon
pinch cloves
pinch ginger
pinch nutmeg

Preheat oven to 350°F. Peel apples, core and cut into ⅛-inch slices. Submerge in water with lemon juice to keep apples from turning brown. In a 10-inch skillet, melt butter over medium-high heat. Drain apples then add to skillet and sauté 3–5 minutes. Stir in all remaining ingredients. Continue to simmer until sugar is dissolved and apples are fork-tender but not falling apart. Remove from heat and allow to cool slightly. Distribute an equal amount of apples among 6 au gratin dishes. Any heat-resistant serving dish may be used if au gratin dishes are not available. Prior to serving, place in oven 5–10 minutes or until sauce is bubbly.


























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