Baked Apples with Calvados
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Calvados makes this the evening’s French part of the menu. Just the thing to warm your tummy before settling down for a long winter’s nap…
Serves 6
Ingredients
½ cup golden raisins
½ cup Calvados
½ cup chopped pecans or slivered almonds
6 baking apples
6 tablespoons butter
1 orange
6 tablespoons honey
¼ cup Calvados
½ tsp cinnamon
1/8 tsp nutmeg
Pinch of ground clove
½ cup chopped pecans or slivered almonds
Instructions
- Put the raisins and ½ cup Calvados in a small saucepan, over very low heat. Cook uncovered until the raisins are plump and moist, and the liquid is nearly gone.
- Preheat oven to 400° F.
- Core the apples and peel off the top third of their skin. Spray a baking dish with oil, and place the apples in it, peeled side up.
- Melt the butter.
- Zest orange and add to the butter. Squeeze the orange juice into the butter.
- Add the honey, ¼ cup Calvados, cinnamon, nutmeg and clove to the liquid, and stir to combine.
- Mix together the raisins and nuts, and stuff into the cores of the apples. Sprinkle any that won’t fit on top of the apples.
- Drizzle the butter mixture over all of the apples
- Bake for 45-60 minutes (depending on the size of the apples), basting every 15 minutes, until apples are tender when pierced with a small fork. The liquid should have thickened substantially, and caramelized a bit.
- Remove from oven. Place each apple on a plate, and spoon the thickened sauce from the baking dish over and around each one. Serve warm with a bit of cream or ice cream.
