Ingredients for Poached Apples In Calvados
- Granny Smith Apples
- 1 cup water
- 1/4 cup Calvados
- 1/4 cup granulated sugar
- 1 cinnamon stick
- Slivered Almonds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Poached Apples In Calvados? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Poached Apples In Calvados
- Core 4 medium apples (such as Granny Smith or Fuji), peeling them if desired.
- In a medium saucepan, combine 1 cup water, 1/4 cup Calvados, 1/4 cup granulated sugar, and 1 cinnamon stick. Heat over medium heat until the sugar dissolves completely.
- Gently add the cored apples to the saucepan. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the apples are tender. Baste the apples with the poaching liquid occasionally.
- Carefully remove the apples from the saucepan using a slotted spoon. Allow any excess liquid to drain back into the pan and place the apples on individual serving plates.
- Continue cooking the remaining poaching liquid over medium heat until it reduces by half, about 10-15 minutes. This will create a richer, more flavorful sauce.
- Spoon the reduced Calvados sauce over the poached apples. Sprinkle with 2 tablespoons of slivered almonds and serve immediately. Optional: Serve with a scoop of vanilla ice cream or frozen yogurt.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
91g
Fat
1g
Carbs
9g