By: Clarissa Hyman
1 kg apples
100g unsalted butter
200g sugar (150g plus 50g)
3 tbsp Calvados
200g crème fraîche
Peel the apples, cut in quarters and core. Slice thickly.
Melt the butter in a casserole or pan, add the apples and sauté gently.
Cover and cook gently for about 10 minutes, but don't let them brown. When they are soft but still have their shape, stir in 150g sugar and the Calvados.
Turn into a bowl and leave to go cold.
Whip the cream with the rest of the sugar and spread over the top of the apples. Serve very cold.
© recipe copyright 1999 Clarissa Hyman
Author: Clarissa Hyman Email: