F&W Pick: Baked apples with Calvados Caramel Sauce
Photographer: Cristian Barnett
MasterChef’s Monica Galetti, renowned for her world-class culinary skills, offers both amateurs and professionals 20 key cooking skills as well as 100 delicious, classic recipes, putting these skills to the test. This offering is perfect for classical cooking enthusiasts who want to further and polish their skills.
Baked apples with Calvados Caramel Sauce
- 6 Braeburn apples
- 2 tablespoon plain flour
- 6 strips rough puff pastry, each 1 x 30cm
- 4 tablespoon salted butter, softened
- 100g demerara sugar
- 300g granulated sugar
- 150ml water
- 100ml Calvados
- 40g salted butter
- 150ml double cream
1 Peel and core the apples, then dust with the flour. Take a strip of pastry and wrap it horizontally around the outside of an apple, overlapping the layers slightly so that the finished result resembles a beehive. Repeat with the remaining pastry strips and apples, then chill in the fridge.
2 Preheat the oven to 180°C/gas mark 4. Line a baking tray with baking parchment. Brush the chilled apples with the softened butter, then sprinkle liberally with the demerara sugar, covering the entire apple. Put the apples onto the lined baking tray and bake for about 25 minutes, until the pastry and apples are cooked.
3 Meanwhile, for the sauce, put the granulated sugar and water in a saucepan. Heat to dissolve the sugar, then cook until it has reached a nice caramel colour. Take off the heat and add the Calvados, butter and cream. Put back on the heat and gently whisk everything back together into a rich, caramel sauce.
4 Serve the apples with the sauce and a scoop of vanilla ice-cream.