Calvados-Glazed Apples


4 Granny Smiths
50g (3-4 tbsp.) butter
a sprig of sage
25g (around 1/8 c.) golden caster sugar (or raw sugar)
2 tbsp Calvados


Quarter the apples, cut out the cores and trim the ends. Heat the butter in a frying pan and toss in the apple wedges and sage. Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened. Pour in the Calvados and cautiously flambé. Season lightly and keep warm until ready to serve.

Gordon Ramsay, BBC Good Food, December 2005


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