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Normandy pork
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 20
Appears in
Published 1998
Normandy lies along France’s northern Atlantic coastline and is famous for its dairy farming and apple production. Not surprisingly, the cuisine of this region often features apples, cream, cider or Calvados—or sometimes all four, as in this superb dish.
Ingredients
2 - juice of
½ 80
Method
- Peel and core the apples, reserving the cores and peelings. Cut the apples into 1 cm (½ inch) cubes (keep all the trimmings) and toss them in the lemon juice. In a non-stick frying pan, melt half the butter and cook the apples over medium heat for 5 minutes, or until golden brown. Drain and transfer to a plate, spreading out the apples to help them cool quickly.