Rosemary apples with Calvados cream

4 servings
Rosemary apples with Calvados cream
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4 tart apples
2 tbsp butter or margarine
1 dl Dansukker Superfine Sugar
About 1 tbsp fresh rosemary


2 dl whipping cream
2 tbsp Dansukker Jelly Sugar Multi
2 tbsp Calvados

Peel, halve and core the apples and cut them into thin wedges. Brown the fat and sugar in a frying pan. Add the apple wedges and rosemary and glaze them in the mixture.


Whip the cream and the jelly sugar until stiff. Add the Calvados. Serve the warm apple wedges with the cream.

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