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Calvados Cream

6

Make this for our Steamed Persimmon Pudding.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, November 2006

Ingredients

  • 1 cup cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 2 tablespoons Calvados or other brandy

Directions

  1. Whip cream and confectioners' sugar until soft peaks form. Stir in Calvados. Use immediately.

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