Caramelized Apples Flambéd with Cognac,
In a Puff Pastry Shell with Crème Fraîche
Pepperidge Farm even tells us which side of the pastry is up. haha
Bake the Puff Pastry shells at 400 degrees for about 25 minutes.
Use a fork to remove the T O P.
Melt butter and brown sugar, cook the apples until soft.
Add a pinch of salt.
Add a pinch of salt.
This is also a great dessert for those of us who like to light our food on fire.
Add Cognac (or Calvados) to the pan to flambé.
For tips on flambéing, go here.
Ladle the warm apples and sauce into the shell and finish with a dollop of crème fraîche.
Six Ingredients, Fancy Dessert:
- apples
- brown sugar
- butter
- puff pastry shells
- cognac or calvados
- crème fraîche
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This is worthy of an applause!! Can you hear me?
Hi Peter – if you’re going have Cognac around the house, best to have the kind you can sip while you are cooking with it, no?
It is kinda sultry…maybe it’s the lighting?
Nice to see the good stuff used in this dessert. Have I told you you’re pure evil? That’s a sexy dessert!