Flambéed Apple and Walnut Salad
This delicious cold-weather dessert of flambéed apple and walnuts is still light on calories.
Super Salads, Reader’s Digest
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- 6 medium tart apples (such as Granny Smith)
- 2 tbsp lemon juice
- 1/2 cup dry white wine
- 1 tbsp soft brown sugar
- 2 tbsp raisins
- 1 vanilla bean
- 2 tbsp crème fraîche or light sour cream
- 1/2 cup walnuts
- 3 tbsp Calvados (apple brandy) cognac or dark rum
- Quarter and peel apples and remove seeds. Cut quarters into large pieces. Place apple pieces, lemon juice, wine, brown sugar and raisins in a saucepan.
- Slit open vanilla bean and scrape out seeds. Add seeds and bean to pan. Bring mixture to a boil. Cover and cook over low heat 4 to 5 minutes. Apples should be soft but still hold their shape.
- Remove pan from heat. Remove vanilla bean and drain apples, reserving liquid. Stir crème fraîche into liquid and spoon onto serving plates.
- Coarsely chop walnuts. Mix with apples and distribute among serving plates. Heat Calvados over low heat, ignite a small amount in a soup or gravy ladle (see below), one serving at a time, and pour over apple and walnut salad. Serve at once.
- Heat Calvados over low heat in a small saucepan. Scoop a little into a ladle.
- Ignite alcohol with a long match, taking care nothing else flammable is within reach.
- Pour flaming alcohol over salad portion; let flames die out. Flambé a little Calvados for each salad portion.
Per serving: 307 calories, 3 g protein, 14 g total fat, 4 g saturated fat, 13 mg cholesterol, 35 g carbohydrate, 5 g fibre