Pan-sautéed apple sauce
4 servings
20 minutes
Apple sauce made from sautéed apples is an exquisite element of French cuisine, filled with a refined aroma and delicate texture. This sauce combines the light tartness of green apples with the rich flavor of butter, the sweetness of sugar, and a warm spicy hint of cinnamon. A special note of Calvados adds noble depth and softness to the sauce. The origins of this recipe stem from the traditions of French chefs who use fruit caramelization to reveal their natural flavors. The sauce pairs perfectly with meat dishes, especially duck and pork, and can also serve as an elegant complement to desserts like pancakes or vanilla ice cream. Its delicate, velvety taste makes the meal truly special, creating an atmosphere of sophistication and gastronomic delight.
1
Peel 2 large green sour apples, slice them, and remove the cores.
- Apple: 2 pieces
2
Melt a piece of butter in a pan, add 1 tsp of sugar and a pinch of cinnamon.
- Butter: 1 tablespoon
- Sugar: 1 teaspoon
- Ground cinnamon: pinch
3
Place the apples and fry for 1 minute.
- Apple: 2 pieces
4
Add calvados and mix. Cover with a lid and let it sit for 15 minutes.
- Calvados: 1 tablespoon
5
Remove from heat and blend the apples with the sauce in a blender.
- Apple: 2 pieces
6
Serve chilled.