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     Title: Baked Apple Terrine w/Calvados
Categories: Fruits, Citrus, Dairy, Booze
     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; for serving

 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 @ 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-François Guillouet-Huard

 Yield: serves 6-8

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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