Calvados Glazed Granny Smith Apples

Glazed apples are a great treat. This recipe prepares a batch that are not overly sweet, highlighting the apple and Calvados, an apple brandy from Basse-Normandie.

This dish also serves as a great garnish on soups and other savory dishes. As a variation, if using in something savory, a little curry powder would be a lovely addition.

Calvados Glazed Granny Smith Apples

Makes 4 servings.

Ingredients:

3 Granny Smith apples, or other firm cooking apple
3 tablespoons unsalted butter
2 tablespoons light brown sugar
1 teaspoon cinnamon
3 tablespoons Calvados (apple brandy)

Peel and core the apples. Cut each apple in half vertically. Cut each half into 1"-thick wedges. Cut each wedge in half. You should now have 1" thick half wedges.

Heat a saute pan over medium-high heat. Add the butter. Once bubbling, add the light brown sugar. When the sugar is dissolved and beginning to caramelize, add the apple and the cinnamon. Cook, stirring and flipping the apple often, until the sugar is fully melted and the apple is tender but not mushy, 6-7 minutes.

Remove from heat. Add the Calvados. Return to heat and deftly tip the pan into the flame or light with a stick lighter. Flambé, swirling the pan, until the flame subsides.

Serve warm, as either a savory garnish or sweet dessert. Pairs well with more Calvados, preferably an XO grade from the Pays d'Auge AOC.