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.