Buttered apples with pecans and Calvados

all details

Simple and delicious.

Buttered apples with pecans and Calvados
Photo: Greg Newington

Ingredients

  • 3 large apples
  • butter
  • 2 tbsp butter
  • 4 tbsp honey
  • 2 tbsp Calvados (apple brandy) or other liqueur
  • 2 tbsp orange juice
  • 2 tsp grated orange zest
  • ¾ cup toasted pecan nuts (coarsely chopped)

Method

Core, halve and thinly slice 3 large apples.

Melt 2 tbsp butter in a large frying pan over medium heat and add half the apples. Cook for 3-5 minutes on each side or until golden. Remove apples and cook remaining slices, then remove from pan. Add 2 tbsp butter, 4 tbsp honey, 2 tbsp Calvados (apple brandy) or other liqueur, 2 tbsp orange juice,

2 tsp grated orange zest and ¾ cup toasted pecan nuts (coarsely chopped) to pan. Bring to the boil,

stirring continuously, then remove from heat.

To serve 

Divide apples among bowls and drizzle with sauce.

Serve with frozen vanilla yoghurt. 

This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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  • Course - Dessert

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