Ingredients
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6
-
2
-
1/2
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1/4
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1
-
1/4
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-
-
-
-
-
-
-
-
Directions
Poached Apples in Calvados,From *The Carnival Experience* by Peter Leypold ( Exec Chef of Carnival Cruise Lines), here’s another French recipe using the humble apple to create an amazingly low-cal & low-fat, but elegant finish for an otherwise heavy meal. My sweet-tooth DH would want a scoop of vanilla ice cream or frozen yogurt w/this, so feel free to indulge that request as desired. (Times have been estimated) *Enjoy* !,TOTALLY off the scale and divine! Not hard to achieve as I am a REAL Calvados lover, and this recipe was SO easy and yet the results were sophisticated and elegant! A confession, to achieve full apple blast off, and because I had half a bottle in the fridge, I poached these apples in CIDER and calvados!! Everything else was as posted, with the small exception of almonds – went to the cupboard and it was bare of almonds…….oh well, I garnished the apples with low fat cream (!!) and a cinnamon stick. Made for Holiday and Prop it Up – merci darlink! A KEEPER for me! FT:-)
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Steps
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1
Done
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Remove Core from Apples & Peel If Desired (i Would Prefer Them Unpeeled). |
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2
Done
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Combine Water, Calvados, Sugar + Cinnamon Stick in Med Saucepan & Heat Till Sugar Is Dissolved. |
|
3
Done
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Add Apples & Cook Over Low-Heat Till Apples Are Tender (about 25 Min) & Spoon Liquid Over Apples Occ. Carefully Remove Apples W/a Slotted Spoon, Allow Excess Liquid to Drain & Place on Individual Serving Plates. |
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4
Done
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Cont Cooking Liquid Till Reduced by Half, Spoon Over Apples, Sprinkle W/Almonds & Serve Immediately. |
