Baked Apples with Calvados (French Terrine aux Pommes et Calvados)

Calvados, an apple brandy made from double-distilled apple cider aged in oak barrels, is generally made from highly tannic apples. This dish uses it to underscore the flavour of sweet cooking apples. You can't taste the alcohol in this light custard, just the calvados's deep caramel notes.

8 Tbsp. unsalted butter
3 lb sweet-tart apples, such as Gala, Fuji, or Empire, peeled, cored, and cut into ½" cubes
1 cup + 2 Tbsp. sugar
2 Tbsp. lemon juice, freshly squeezed
¼ cup calvados
8 large eggs

To Serve:
whipped cream

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.

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). 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 3-4 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.

Preheat an oven to broil.

Remove the baking dish from the oven, sprinkle with the remaining 2 Tbsp. 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.

Makes 6-8 servings.