Stéphane Reynaud

Pommes à la Cannelle

Apple and Cinnamon

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Granny smith apples 8
  • Soft brown sugar 100 g
  • Dry alcoholic cider 1

Method

  1. Peel the apples and cut them in quarters. Remove the core. In a large heavy-based saucepan, bring the cider to the boil, add the cinnamon, apple and sugar and stew over a gentle heat.
  2. Purée and add the Calvados. Serve very cold.