Caramelised Apple Clafoutis with Calvados

From issue #4.
Photography by Photography by Simon Devitt.
Caramelised Apple Clafoutis with Calvados

Serves: 6 - 8


600 grams tart apples
1 tablespoon lemon juice
2 tablespoons Calvados or brandy
1⁄4 cup unsalted butter
2/3 cup sugar

2 eggs
1/3 cup sugar
6 tablespoons plain flour
3⁄4 cup cream
1 teaspoon vanilla extract
1 tablespoon Calvados or brandy
1⁄2 cup unsalted butter, melted but not hot
whipped cream for serving


Apples: Peel, core and cut each apple into 8-12 pieces. Toss them with the lemon juice and 2 tablespoons of the Calvados.

Melt the butter in a sauté pan. Add the sugar and cook over a high heat, stirring, until the sugar caramelizes. The sugar may crystallize but will melt once the apples are added and their juices run.

Add the apples to the pan, reserving the lemon juice and Calvados. Cook over a high heat, stirring as necessary to prevent sticking. Continue until the apples are clinging to one another and the juices are richly coloured, approximately 8-10 minutes.

Remove the pan from the heat and add the reserved lemon juice and Calvados, covering briefly to trap the vapours. Set aside.

Batter: Preheat the oven to 200C°. Butter a 22cm baking dish.

Beat the eggs with the sugar for 1-2 minutes in a mixer until the mixture lightens and doubles in volume. Stir in the flour, cream, vanilla and the Calvados; whisk until smooth. Pour 1 1⁄2 cups of the batter into the baking dish and bake for 5-6 minutes until it is just beginning to set but is not yet browned.

Transfer the apples to the baking pan and spread them out evenly on top of the half-cooked batter.
Whisk the melted, cooled butter gradually into the remaining batter and pour this mixture over the apples. Bake for 12-15 minutes until the top is set and lightly browned all over. Remove from the oven and allow to cool 15-20 minutes. Serve with whipped cream. Serves 6-8