Calvados Sauce

First, peel the apple, core it and cut it into fine slices. Put them in a frying pan and sauté until yellow-gold. Then add the sugar and let it melt, stirring continuously and carefully. All this is deglazed with white wine. When the white wine is almost completely reduced, add the whipped cream and the crème fraîche (never forget to stir). Then season everything with salt, pepper and green pepper.

You can also add a little bit of the brine of the green pepper, then the whole tastes a little bit more intense!

At the very end, add the Calvados.

If you have kids with you, you don’t have to do without the alcohol, as it will evaporate within the first few seconds in the hot frying pan. In this case, you can add the Calvados a little bit earlier.

Adding: Personally, I prefer to use Calvados sauce with veal steak, Macaire potatoes and salads.

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