Melt Butter in a heavy-bottomed skillet over medium heat.
Add Onions to the skillet and cook, stirring frequently, until deeply caramelized and golden brown, about 15-20 minutes. Reduce heat if necessary to prevent burning.
Add Apples to the skillet and cook for another 5-7 minutes, stirring occasionally, until slightly softened.
Stir in Maple Syrup, Cinnamon, and Vanilla Bean seeds.
Carefully pour Calvados into the skillet. Using a long lighter or match, ignite the brandy (flambé). Allow the flames to subside completely.
Add Apple Cider Vinegar and cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly and the apples are tender. Adjust seasoning to taste.
Serve immediately.
Ingredients
4
2350 gApples-such as Pink Lady or Honeygold, peeled, cored, and sliced
1200 gOnion-Vidalia, thinly sliced
3 tbsp45 mLButter-European style, unsalted
2 tbsp25 gMaple Syrup-Grade A Dark Robust
2 tbsp30 mLCalvados Brandy
1 tsp5 mLApple Cider Vinegar
1/4 tsp1.25 mLCinnamon-Ceylon, ground
Pinch0.25 mLVanilla Bean-seeds scraped
Equipment
Heavy-Bottomed Skillet
Cutting Board
Knife
Long Lighter or Matches
Instructions
Melt Butter in a heavy-bottomed skillet over medium heat.
Add Onions to the skillet and cook, stirring frequently, until deeply caramelized and golden brown, about 15-20 minutes. Reduce heat if necessary to prevent burning.
Add Apples to the skillet and cook for another 5-7 minutes, stirring occasionally, until slightly softened.
Stir in Maple Syrup, Cinnamon, and Vanilla Bean seeds.
Carefully pour Calvados into the skillet. Using a long lighter or match, ignite the brandy (flambé). Allow the flames to subside completely.
Add Apple Cider Vinegar and cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly and the apples are tender. Adjust seasoning to taste.
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