Pommes au Four (Baked Apples)
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!