- 1/4 cup [60 g] sugar
- 310 1/2 ounces [15 mL] water
- 4 'Granny Smith' apples
- Juice of 1 lemon
- 4 teaspoons [20 g] margarine
- 1 teaspoon [5 mL] cinnamon
- 3 1/4 ounces [100 mL] Calvados
- 1 ounce [30 g] chopped hazelnuts
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- Prepare a light syrup by melting sugar into water; remove from heat and reserve.
- Peel and core apples.
- Cut apples into wedges and sprinkle apple strips with lemon juice to prevent darkening.
- Melt margarine into a frypan; pour in reserved light syrup.
- Boil liquide until reduced by half.
- Add apple wedges; sprinkle all over with cinnamon.
- Leave apple wedges to simmer for 6 to 8 minutes.
- Pour in Calvados and flambee.
- Serve apple wedges into 4 individual dessert stem dishes, sprinkled with chopped hazelnuts.
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