Prep 5 mins
Cook 10 mins
"There are few aromas more comforting than that of apple pie. This is as easy and old-school a dessert as bananas Foster and, thanks to a generous dousing with Calvados or Apple Jack, equally boozy." From the WSJ, January 25, 2013 *posting for safe keeping.
- 1⁄4 cup butter
- 1⁄2 cup demerara sugar
- 1 star anise, substitute 1/2 teaspoon cinnamon
- 4 large crisp apples, peeled and sliced, one per person
- 1⁄4 cup calvados or 1⁄4 cup apple jack
- 4 scoops vanilla ice cream or 4 scoops creme fraiche, for serving
- 1. In a large skillet over medium-high heat, melt butter and cook until it foams. Once foaming subsides, stir in sugar and spice and cook 1 minute to allow flavors to meld.
- 2. Lay apples into pan in a single layer and cook until fruit begins to caramelize, about 5 minutes.
- 3. Pour Calvados into pan. Use a long match or candle lighter to ignite alcohol. Boil until flames subside, 1 minute. Remove from heat and serve with premium ice cream or crème fraîche. I recommend Recipe #144139.
- *Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color.