Apple Sorbet with Calvados (French Trou Normande)

In Normandy, home of Camembert and other decadent delicacies, meals can stretch on for many hours - and many, many courses. Even the most intrepid gourmand has been known to suffer from a bout of indigestion before the feast is "fini". Thankfully, Normandy is also home to an abundance of apples from which the strong apple brandy, Calvados, is made. Not only is Calvados featured in Norman desserts and savoury sauces, but it is also used to help revive languishing appetites. Le trou normand (literally, "a Norman hole") is a pause between dishes in a multi-course meal during which diners partake of a glass of Calvados or Calvados-soaked apple sorbet. The brandy not only helps make room for the remaining courses, but also aids in digestion. The practice of consuming this mid-prandial spacemaker is said to be over 200 centuries old.

1 ⅓ cup tart apple peeled, chopped (1 large)
3 cups water
½ cup granulated sugar
¼ cup lemon juice, freshly squeezed
¼ tsp. lemon zest, freshly grated
¼ cup Calvados (apple brandy)

In medium saucepan over medium heat, bring the chopped apple, water and sugar to a simmer. Cover the pan, lower the heat slightly and cook for about 15 minutes, until the apples are very tender.

Remove from the heat and cool the mixture to room temperature. Add the lemon juice, lemon zest and Calvados. Stir the mixture thoroughly.

Chill it until very cold, for about 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.

Serve using an ice cream scoop.

Makes 4 servings.