A dish of sautéed apples splashed with Calvados is a quintessential dessert served at French farmhouses. Add a scoop of vanilla ice cream or Chantilly cream for a rustic after-dinner treat.
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
- 3 tablespoons butter
- 1 1/2 pounds cooking apples, peeled, cored, and cut lengthwise into 1/4-inch slices
- 2 tablespoons confectioners’ sugar (powdered sugar)
- 1 tablespoon plus 1 teaspoon Calvados
Melt the butter in a large skillet set over medium heat. Add the apples and confectioners’ sugar to the pan and sauté them for 5 to 7 minutes, until they turn golden and tender. Sprinkle the Calvados over the apples and carefully ignite the alcohol with a long match. Stand back and allow the flames to go out. Serve the apples hot.
This sautéed apples recipe makes 4 servings.