Calvados Butter
This recipe yields more than is needed for the Parisienne apples. Use the remainder on pancakes or waffles, or as a flavorful boost for hot cereal.
Active time: 10 min Start to finish: 10 min
Cooks' note:
•Calvados butter keeps, covered and chilled, 2 weeks.
Recipe information
Total Time
10 min
Yield
Makes about 1 1/4 cups
Ingredients
1/2 vanilla bean, split lengthwise
1 stick (1/2 cup) unsalted butter, softened
6 tablespoons sugar
1/2 teaspoon finely grated fresh orange zest
1/4 cup Calvados or applejack brandy
Preparation
Scrape seeds from vanilla bean into a bowl and beat together with butter, sugar, and zest with an electric mixer. Add Calvados in a slow stream, beating until incorporated.
