Pommes au Four (Baked Ap­ples)

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In this clas­sic and homely French dessert, a sweet and creamy cen­tre goes won­der­fully well with mildly tart warm ap­ples.


By Ch­eryl Koh, pastry chef of Les Amis • Slice 2cm off the tops of four ap­ples (prefer­ably Royal Gala or Golden De­li­cious ap­ples – they don’t get mushy when baked); set aside the tops. • Core the ap­ples and place them on a bak­ing dish, then fill each with blue­berry jam, a pinch of raw cane su­gar and a dab of salted but­ter. Cap them with the tops. • Place sprigs of rose­mary in some of the ap­ples. • Bake in an oven pre­heated to 160 deg C, for 30-40min. Serve warm, un­cap and dig in!

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