Sunday, March 23, 2014

Baked Apple With Creamy Calvados

Baked Apple with Creamy Calvados

(Makes 2 servings, about 260 calories each)

 2 gala apples
1oz Calvados brandy
1/8 tsp Modena balsamic vinegar
16 almonds
 2 tb Chobani vanilla nonfat Greek yogurt
 Nonstick cooking spray

  1. Preheat oven to 425^ degrees F.  You should arrange the top rack near but not tight against the top of the oven.
  2. Spray a ceramic baking dish with nonstick spray.
  3. Core and cut up apples into thick chunks.  Don’t peel.  Place apple chunks peel down, in a single layer.  It’s fine to crowd.
  4.  Sprinkle a dusting of cinnamon over the chunks and put the dish in the oven.
  5.  Bake the apples for 30-35 min, until the apples are soft, and a fork pierces the flesh with ease.
  6. While the apples are baking, toast the almonds.  Heat a small skillet with raised edges over medium heat and then add the almonds.  Keep an eye on them and shake the skillet lightly every twenty seconds or so to move them around.  Don’t take your eyes away.  When they start to get a slightly darker brown, and you can smell them, take off heat and spill onto a smooth dry towel. 
  7.  Fold the towel around the almonds (so you can crush them without losing any pieces), lay over a cutting board and use a mallet or a bowl bottom to crush the almonds into pieces.
  8. When the apples are down, take out of the oven and use a spoon to transfer equally between two deep soup/cereal bowls.
  9. Pour 1oz of the Calvados and a tiny bit of balsamic vinegar into the baking dish, scrape around with a spatula to deglaze the dish.  Pour off into a small cup and let stand.  It will thicken slightly.  (I like to use the same measuring cup I used to measure the Calvados).
  10. Toss each bowl of apples with a tablespoon of the vanilla greek yogurt until the pieces are evenly coated.
  11. Sprinkle with the almond bits.
  12.  Pour half of the deglazed Calvados sauce onto each bowl, sprinkle a little more cinnamon on top, and enjoy!

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