Chef Alain Ducasse's Apple, Salted Caramel and Calvados Cookpot Recipe
This sweet-and-salty dessert from Chef Alain Ducasse and Chef Didier Elena is perfect for the holidays or a dinner party when you're short on time.
Note: A Cookpot is a Alain Ducasse's signature oven-proof porcelain dish made by Pillivuyt. At home, you can use these small Dutch ovens instead.
- 12 ounces sugar
- 12 ounces water
- 2 ounces salted butter
- 4 ounces heavy cream
- 1/2 cup Calvados (apple brandy)
- 8 Granny Smith apples, peeled, cored, and sliced into 8 pieces each
Preheat the oven to 300 degrees.
Combine sugar and water in a saucepan and cook on low to medium heat. Once the mixture develops a light brown caramel color, remove from the heat and add the salted butter and heavy cream, stirring until fully combined.
Place the mixture back onto the heat and add the Calvados. Cook until the smell of alcohol has dissipated. Divide the salted caramel amoung the four Cookpots. Arrange the apple slices in each cookpot and cover. Bake in the oven for 45 minutes and serve.