October 3, 2019

Calvados Apple & Ricotta Parfait

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 1 hour

The apple brandy makes this recipe rich and delicious, but if you prefer not to use alcohol, substitute with apple cider and a drop or two of good-quality vanilla extract.


Ricotta Cream

  • 1 cup whipping cream
  • 1 tbsp icing sugar
  • 1 cup ricotta
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract


  • 3 large eating apples, such as Cortland or Smitten
  • 3 tbsp unsalted butter, melted
  • 3 tbsp honey
  • 3 tbsp Calvados (apple brandy)
  • 1 tbsp lemon juice
  • Pinch kosher salt
  • 6 store-bought puff pastry cookies, such as sfogliatine


Yield: Serves 6

Make Ricotta Cream

  1. Using electric mixer, in large bowl beat whipping cream with icing sugar until soft peaks form. Stir in ricotta, lemon juice, zest and vanilla until combined. Reserve in fridge.

Cook Apples

  1. Core and slice apples into 1-inch pieces, leaving skin on.
  2. In large skillet over medium-high heat, melt butter with honey. Cook, swirling pan occasionally, until mixture turns an amber colour and is foamy, 4 to 5 minutes.
  3. Stir in apples. Reduce heat to medium and partially cover skillet. Let simmer until apples are tender, about 10 minutes.
  4. Remove lid and add Calvados, lemon juice and salt. Cook 3 to 4 more minutes, or until liquid has turned syrupy. Remove from heat and let cool until lukewarm.

Assemble & Serve

  1. In each of 6 serving glasses, spoon two heaping spoonfuls of apples, then add 3 heaping tablespoons of ricotta and top with remaining apples.
  2. Serve each parfait with puff pastry cookie.