Caramel-Braised Apples with Apple-Brandy Sabayon

Caramel-Braised Apples with Apple-Brandy Sabayon

For a simple yet refined dessert presentation, clouds of Apple-Brandy Sabayon cushion luscious Caramel-Braised Apples. Simmered in a sugary syrup enhanced with butter, heavy cream, and Calvados, Granny Smith apple halves cook until gloriously ambrosial. 

Caramel-Braised Apples with Apple-Brandy Sabayon
Makes 4 servings
  • 1 cup water
  • ½ cup Calvados
  • 2 cups sugar
  • 4 tablespoons butter
  • 1 cup heavy whipping cream
  • 4 Granny Smith apples, cored and cut in half
  • 2½ cups Apple-Brandy Sabayon (recipe follows)
  • Garnish: sliced toasted almonds and fresh mint
  1. In a heavy-bottomed saucepan over medium-high heat, combine water, Calvados, and sugar. Cook, whisking often, until sugar dissolves. Increase heat to high, and bring mixture to a boil. Continue cooking until sugar mixture reaches 280° on an instant-read candy thermometer and caramelizes. Remove from heat.
  2. Add butter, and whisk until combined. Add cream, whisking to combine.
  3. Add apples to pan, and return pan to stove top. Cook over medium heat for about 20 minutes, or until tender, turning apples occasionally. Serve with reserved caramel and Apple-Brandy Sabayon. Garnish with almonds and mint, if desired.

Apple-Brandy Sabayon
Makes approximately 2½ cups
  • 5 tablespoons Calvados, divided
  • 3 egg yolks
  • ½ vanilla bean, split lengthwise and scraped, seeds reserved
  • 5 tablespoons sugar, divided
  • ⅔ cup heavy whipping cream
  1. In the bottom of a double boiler over medium-high heat, bring water to a simmering boil. In top of double boiler over simmering water, whisk together 4½ tablespoons Calvados, egg yolks, reserved vanilla seeds, and 4 tablespoons sugar. Cook for about 6 to 8 minutes, whisking constantly, until mixture thickens.
  2. Remove from heat, and transfer mixture to a medium stainless-steel mixing bowl set in an ice bath. Continue to whisk until mixture is cooled and thickened.
  3. In a separate medium bowl and using a mixer on medium speed, beat cream, remaining ½ tablespoon Calvados, and remaining 1 tablespoon sugar until medium peaks form. Add cooled egg yolk mixture to cream, and beat until stiff peaks form. Cover, and refrigerate to chill for up to 24 hours.

For more delectable apple recipes, see page 85 of the October 2014 issue of Victoria

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