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Recipe : *** Apple Sauce

Apple Sauce
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Course:
Sauce

Practical information

  • Prep time
    10 min
  • Cooking
    25 min
  • Ready in
    35 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
The French name for this recipe translates literally as apple sauce, which is what it is, although not quite. Think of American apple sauce without added sugar and flavored with veal stock, cream, and thyme—all of which help this sauce move from being a dessert to a true savory sauce.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Fruit recipes
Tags:
apple, sauce, cream, Dessert, dessert, sugar, Veal, Veal, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons butter
  • 2 tablespoons calvados
  • 1 large apple, peeled, halved, and cored
  • 1 easpoons instant veal stock powder
  • ½ teaspoons minced thyme
  • 100 ml heavy cream

  • Recipe preparation steps

  • 1
    Cut one of the apple halves into 6 wedges and reserve in acidified water.
  • 2
    Dice one of the apple halves. Add to a small sauce pan, cover with water, bring to a boil, and cook for 8 to 10 minutes until soft. Drain. Press apple pieces through a fine sieve and set aside.
  • 3
    Melt butter in a small frying pan over medium heat. Fry the reserved apple wedges until tender and slightly brown.
  • 4
    Meanwhile, put the apple purée plus the calvados, cream, veal stock, and thyme in a small sauce pan and bring to a boil. Reduce heat and simmer until thickened.
  • 5
    Serve the apple wedges along with the puréed apple.
  • Ready !