Poached Apples in Calvados

twissis's Note:

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* !

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6

Yield: 6.0 Poached ...

• 6 granny smith apples (or other cooking apples)
• 2 cups water
• 1/2 cup calvados
• 1/4 cup sugar
• 1 cinnamon stick (small)
• 1/4 cup slivered almond (toasted)

Directions:

1. Remove core from apples & peel if desired (I would prefer them unpeeled).
2. Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
3. 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.
4. Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.

Reviews

[French Tart]

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:-)