MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Apple Terrine w/Calvados
 Categories: Fruits, Citrus, Dairy, Booze
      Yield: 7 servings
 
      8 tb Unsalted butter; more for
           - greasing
      3 lb Sweet-tart apples; peeled,
           - cored, in 1/2" cubes
      1 c  + 2 tb sugar
      2 tb Fresh lemon juice
    1/4 c  Calvados
      8 lg Eggs
           Whipped cream; for serving
 
  In a large skillet, melt the butter over medium heat.
  Add two-thirds of the apples, 2/3 cup sugar, and the
  lemon juice, and cook, stirring occasionally, until
  apples caramelize and break down into a chunky
  applesauce, about 30 minutes. Remove the skillet from
  the heat, stir in the calvados and salt, and let cool
  completely.
  
  Set the oven @ 325 F/165 C and grease a 2 qt. oval
  baking dish with butter. In a large bowl, combine 1/3
  cup sugar with the eggs and beat with a hand mixer on
  medium speed until the eggs are thickened and pale,
  about 3 to 4 minutes.
  
  Scrape the beaten eggs into the cooked apples and fold
  gently until incorporated. Scrape the mixture into the
  prepared dish, scatter the remaining raw apples in the
  dish, and bake until the eggs are set and the apples are
  tender, about 35 minutes.
  
  Heat the broiler. Remove the baking dish from the oven,
  sprinkle with the remaining 2 tablespoons sugar, and
  broil until the sugar caramelizes, about 2 minutes.
  Transfer the baking dish to a rack and let cool
  completely. Serve the terrine with whipped cream on
  the side.
  
  BY Jean-Francois Guillouet-Huard
  
  Yield: serves 6-8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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