Ingredients
- 4 medium Granny Smith apples, peeled, cored and thinly sliced
- ½ cup apple cider
- 3 ½ teaspoons chopped fresh sage
- 3 tablespoons sugar
- 1 teaspoon gelatin
- ¼ cup cold water
- 1 teaspoon fresh lemon juice
- 2 teaspoons Calvados brandy
- 1 teaspoon minced lemon peel (yellow part only)
- 1 cup heavy cream
- ½ lemon
- Nutritional Information
Nutritional analysis per serving (4 servings)
364 calories; 22 grams fat; 13 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 30 grams sugars; 2 grams protein; 81 milligrams cholesterol; 27 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place the apples and cider in a medium-size, nonreactive saucepan over low-medium heat. Cook, stirring occasionally, until the apples are soft, about 20 minutes. Place in a food processor and puree until smooth. Press the mixture through a medium-mesh sieve and place in a saucepan. Stir in the sage and sugar. Set aside.
- Sprinkle the gelatin over the water and let soften without stirring for 2 minutes. Stir into the apple mixture. Cook over medium heat, stirring, just until the gelatin is dissolved. Refrigerate until cold but not set.
- Stir in the lemon juice, Calvados and lemon peel. Whip the cream until it holds firm peaks. Stir 1/3 of the whipped cream into the apple mixture. Fold in the remaining cream. Divide among 4 wide-mouth wine glasses or dessert dishes. Refrigerate until ready to serve.
- Use a vegetable peeler to remove the peel in long strips from half the lemon. Scrape off any white pith. Cut the strips into fine julienne. Cross 2 or 3 lemon strips on top of each dish before serving.
Dining and Cooking