MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Apple Terrine w/Calvados
Categories: Fruits, Citrus, Booze, Dairy
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; to serve

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 to 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

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