Apple Slices with Vanilla Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 6.77 g | (7 %) | ||
| Fat | 28.09 g | (24 %) | ||
| Carbohydrates | 46.56 g | (31 %) | ||
| Sugar added | 18.76 g | (75 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 332.37 mg | (41,546 %) | ||
| Vitamin D | 0.97 μg | (5 %) | ||
| Vitamin E | 1.52 mg | (13 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 1.49 mg | (12 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 31.95 μg | (11 %) | ||
| Pantothenic acid | 1.13 mg | (19 %) | ||
| Biotin | 13.72 μg | (30 %) | ||
| Vitamin B₁₂ | 0.89 μg | (30 %) | ||
| Vitamin C | 10.91 mg | (11 %) | ||
| Potassium | 297.99 mg | (7 %) | ||
| Calcium | 135.75 mg | (14 %) | ||
| Magnesium | 18.14 mg | (6 %) | ||
| Iron | 1.01 mg | (7 %) | ||
| Iodine | 51.93 μg | (26 %) | ||
| Zinc | 1.03 mg | (13 %) | ||
| Saturated fatty acids | 15.32 g | |||
| Cholesterol | 338.02 mg |
Ingredients
- For apples
- 4 Apple
- 20 grams butter
- 2 Tbsps sugar
- 4 centiliters Calvados
- ½ lemon (juice)
- 3 Tbsps Apple juice
- For the sauce
- 200 milliliters milk
- 200 milliliters Whipped cream
- 1 Vanilla bean
- 1 tsp cornstarch
- 50 grams sugar
- 5 egg yolks
- mint (for garnish)
Preparation steps
Rinse the apples, quarter, cut out the core and cut the quarters into slices. Combine the butter with the sugar in a hot pan and allow to foam. Put in the apple slices, turn to coat and allow to slightly caramelize. Deglaze with Calvados, lemon juice and apple juice, put in the raisins and cook for a few minutes to a slight bite until the liquid is almost completely evaporated.
For the custard, set aside 3-4 tablespoons of milk. Boil the remaining milk with the cream and the slit vanilla pod and remove from the heat. Mix the cornstarch and sugar with some of the reserved milk and egg yolks until smooth. Stir into the pot that was taken off the heat, put back on heat and cook while stirring, until the mixture has creamy sauce consistency. Pour through a fine sieve.
Arrange the apples on plates, drizzle some sauce over top and serve the rest of sauce separately. To serve, garnish with mint.
