Apples Poached With Calvados And Glazed With A Sabayon Sa Recipe


  • 1 med Sized apple, (per portion)
  •     Sugar syrup, half part sugar, 1 part wine and a touch of lemon
  • 1 ounce Calvados
  • 1 lb Sugar
  • 1/2 pt Egg yolk
  •     Tuille Paste
  • 8 ounce Caster sugar
  • 4 ounce Butter
  • 7 ounce Egg whites
  • 8 ounce Flour
  • 1/4 pt Whipping or possibly double cream
  •     Ready prepared blackberry sorbet


Peel, Core And Quarter Apples. Poach Gently In Sugar Syrup For Approx 10 Min. Remove With Perforated Spoon And Splash With Calvados (to Taste). Sabayon Sauce:Boil Sugar With A…

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