Apples Normandy Print Email

6 slices Challa bread, crust removed, cut into 3 inch circles
6-8 tbsp melted butter
3 tbsp sugar
6 each Golden Delicious apples, peeled, cored and halved lengthwise
3 tbsp Unsalted butter
½ cup Sugar
1 each Vanilla bean, split and scraped or 1 tbsp vanilla paste
2 strips Lemon zest
3 tbsp (+/-) Brandy or Calvados
1 cup Heavy cream

Preheat the oven to 375o F.

Brush the slices of bread on one side only with the melted butter and then sprinkle with the sugar. Set aside until ready to bake.

Heat a large sauté pan over medium heat and add the butter. When the butter foams, add the apples, sugar, vanilla and lemon zest and toss to coat the apples.

Cook, moving the pan frequently, until the apples are golden brown in color. Remove from the heat and add the brandy or calvados. Ignite to burn off the alcohol and when the flames subside, add the cream.

Reduce the heat and simmer the cream until it is thickened and syrupy. While the cream is reducing, lightly butter an ovenproof dish. Place the apples cut side up in the pan.

Place a slice of the bread, sugar side up on each apple and then place the pan in the oven. Bake the apples for about 35 minutes or until the sauce is slightly caramelized. Place an apple, bread side down on a warm plate, spoon some of the sauce over the apple and serve warm.

Serves 6

- Chef Ben Davis, Tony’s Market

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