Cooking with calvados

I've been doing a lot of cooking lately, and for some reason it occurred to me to put some calvados into a dessert (caramelized pears). It was wonderful--smooth, flavorful, not sweet like some apertifs that are suggested for dessert making, like grand marnier, but not popping out of the texture like cognac. Since then I've used calvados in granitas, sorbets, cake, etc. I even used it in chicken a la king this evening and it worked perfectly. Anyone else have experience cooking with calvados? I've never seen it mentioned in a recipe.

Comments

[Scott P]

I've used Calvados in apple-y kinds of desserts, but not in savory dishes. I'll bet it would make a really interesting barbeque sauce. I don't like the Jack Daniels whiskey type of sauces, personally.

[Gail]

I agree with you about bourbon in savory applications. I think it goes better with sweet stuff like brown sugar and bourbon mashed sweet potatoes.