in Dessert Recipes

Red wine apples with Calvados cream

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Ingredients for 6 servings:

  • 1 liter wine, red dry
  • 100 g gelling sugar
  • 3 stalk(s) cinnamon
  • 6 small apples, sour
  • 400 g cream
  • 2 packets of vanilla sugar
  • 4 cl Calvados

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Bring the wine, gelling sugar, and cinnamon to a boil and simmer uncovered for about 10 minutes. Peel the apples, leaving the stems intact. Cook the apples in the wine over low heat for about 15 minutes, turning once. Remove the apples from the pan and let them drain. Remove the cinnamon sticks. Reduce the red wine stock to a syrupy consistency. Place the apples in a bowl, pour the syrup over them, and cover and marinate overnight in the refrigerator. Whip the cream with the vanilla sugar until stiff peaks form. Finally, stir in the Calvados. Serve the apples on top of the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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