Calvados Cream


  • 1 pint (480 ml) heavy cream
  • 1 tablespoon (15 g) granulated sugar
  • ΒΌ cup (60 ml) Calvados
  • 1 teaspoon (5 ml) vanilla extract


  1. Whip the cream and sugar until the mixture is fairly thick yet still pourable. Stir in the Calvados and vanilla.
  2. Reserve, covered, in the refrigerator. If necessary, adjust the consistency of the sauce at serving time by adding additional cream to thin it or by whipping it a little longer to thicken. The sauce should be thick enough not to run on the plate.