Calvados Sauce

Name: Calvados Sauce
Yield: Yield: approximately 3 cups (720 ml)
Ingredients: 12 ounces (340 g) granulated sugar; 1 cup (240 ml) white wine; 2½ cups (600 ml) unsweetened apple juice; 2 pounds (910 g) tart cooking apples; ½ cup (120 ml) Calvados; 1 cinnamon stick; ⅓ cup (80 ml) lemon juice; 2 tablespoons (16 g) cornstarch

Preparation info

Yield: approximately
3 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

2 pounds (910 g) tart cooking apples
2½ cups (600

Sauce
Gluten-free
Vegan

Method

Peel and core the apples; cut them into thin slices. Place in a heavy-bottomed saucepan with the apple juice, white wine, sugar, cinnamon stick, and lemon juice. Bring to a boil, then reduce the heat and cook slowly until the apples are very soft and beginning to fall apart. Do not allow any more of the liquid to evaporate than is necessary.
Remove the cinnamon