Red Wine Apples with Calvados Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 liter red dry wine
- 100 g preservin suar
- 3 sticks cinnamon
- 6 small apples, sour
- 400 g cream
- 2 packs vanilla sugar
- 4 cl calvados
Print Recipe
Pin Recipe Instructions
- Bring the wine, preserving sugar and cinnamon to the boil and simmer without the lid for about 10 minutes.
- Peel the apples without removing the stem. Cook the apples in the wine over a low heat for about 15 minutes, turning once.
- Lift the apples out of the pot and let them drain. Remove the cinnamon sticks. Let the red wine stock boil down like a syrup.
- Put the apples in a bowl, pour the syrup over them and cover and marinate in the fridge overnight.
- Whip the cream with vanilla sugar until stiff. Finally, fold in the calvados.
- Serve the apples on top of the cream
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