Pan-fried apples with Calvados
Preparation time: 15 mins
Cooking time: 10 mins
4 apples (Granny Smith or Elstar)
40 g butter
60 g caster sugar
4 tablespoons Calvados (6 cl)
4 scoops green apple sorbet
Peel and core the apples. Cut them into 6 or 8 pieces (depending on thier size).
Melt the butter in a frying pan, and add the apple pieces. Brown all sides, sprinkle over the sugar and lightly caramelise the apples.
Flambé with Calvados.
Arrange the apple pieces in the shape of a rose on the plate. Place a scoop of apple sorbet in the centre. Drizzle over a little of the cooking juice.
What is a Trou Normand?
In the 19th century, the “Trou Normand” had an official place at mealtimes, it was a small glass of Calvados served to aid digestion during banquets and formal meals. Gustave Flaubert alludes to this widespread custom in his “Bouvard et Pécuchet” written in 1881. Tradition has it that, midway through the meal, the master of the house invited his guests to raise their half-filled glass of Calvados, smell it and then swallow it down in one gulp. Today, the tradition is to serve an apple sorbet soaked in Calvados in the middle of the meal.