Drinking Calvados → Apple Fondant with Calvados


Apple Fondant with Calvados

Pre­par­a­tion: 30 mins
Serves 4


4 Granny Smith apples
150 g Isigny butter
200 g brown sugar
100 g flour
100 g sugar
12 lemon juice
75 g thick cream
5 cl Calvados
Vanilla and cinnamon


Peel the apples, cut them in small cubes, cook them in butter for 6 to 8 mins.
Deglaze the pan with Calvados and fla­vour with the vanilla and cinnamon.
Mix the flour and sugar togeth­er, add the melted butter, fla­vour with the vanilla and cin­na­mon and cook for 20 mins at 220°.
Place the apple cubes in pastry circles or ramekins, pack them lightly, then add the mix­ture on top.
Serve imme­di­ately with a car­a­mel deglazed with fresh cream.

What is the Angels’ Share?

The “angels’ share” is the pro­por­tion of the volume of a spirit that evap­or­ates during its ageing in bar­rels. Over the ageing pro­cess, the alco­hol con­tent will gradu­ally decrease. 

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