2000s Recipes + Menus
Calvados Applesauce
Makesabout 1 1/4 cups
- Active time:10 min
- Start to finish:1 hr (includes cooling)
January 2003
- 1 lb Gala apples
- 1/2 cup water
- 1/2 cup sugar
- 1/2 teaspoon finely grated fresh lemon zest
- 1/8 teaspoon cinnamon
- 2 tablespoons Calvados
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Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
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Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
Cook's note: Applesauce can be made 3 days ahead and chilled, covered.
- Keywords
- alexis touchet,
- dessert,
- apple,
- spirits,
- fruit
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