Caramelised apple and calvados sauce

Caramelised apple and calvados sauce

By
From
Meat
Makes
2 cups
Photographer
Dean Cambray

The apple flavours in this sauce work brilliantly with all sorts of pork dishes. For an extra depth of flavour you can add half a cup of jus with the calvados, or if you like your sauces creamy, stir in two tablespoons of cream just before serving.

Calvados is an apple brandy from Normandy in France. It adds a lovely warmth and a bit of a kick to this sauce.

Ingredients

Quantity Ingredient
5 granny smith apples
300g caster sugar
250ml warm water
1/4 vanilla bean
1/2 cup calvados

Method

  1. Peel and core the apples and cut them into sixths.
  2. Combine the sugar and water in a medium saucepan. Heat gently, stirring occasionally, until the sugar dissolves. Increase the heat and bring to the boil. Simmer until the syrup becomes a light golden caramel. Transfer the pan straight away to a sink of iced water, which will stop the caramel cooking further.
  3. Carefully add the apples to the caramel, then scrape in the seeds from the vanilla pod and stir gently to combine. Return the pan to the heat and bring to the boil. Lower the heat and simmer gently until the apples are tender, but still firm. You don’t want them mushy. Stir in the calvados and simmer for 2 minutes, then serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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