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Baked apples from St Aubin le Vertueux

Name: Baked apples from St Aubin le Vertueux
Prep time: 37 min
Cook time: 30 min
Total time: 1 h 7 min
Yield: 6 people
Cuisine: French
Ingredients: 12 apples; 12 tablespoons maple syrup; 80 g butter; 1 knob butter

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

263 K 2× 4.2/5 (30 reviews)

1 hour 7 min. difficulté

Easy

6.75 €

6 people

4 Ingredients

Last modified on: February 21^th 2011

For 6 people, you will need:

1 12 apples
2 12 tablespoons maple syrup
3 80 g butter
4 1 knob butter
Total weight: 2,490 grams

Times for this recipe

Preparation: 40 min.

Cooking: 30 min.

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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Step by step recipe

Stage 1 - ⌛ 3 min.

Baked apples from St Aubin le Vertueux : Stage 1

Preheat oven to 180°C or 356°F.

Butter a dish with 1 knob butter.

Stage 2 - ⌛ 25 min.

Baked apples from St Aubin le Vertueux : Stage 2

Choose 12 apples that are a bit acidic and sharp like "reinettes", Peel them and discard core.

Arrange close together in the dish.

Stage 3 - ⌛ 3 min.

Baked apples from St Aubin le Vertueux : Stage 3

Put 2 small pieces of butter on each apple.

Stage 4 - ⌛ 3 min.

Baked apples from St Aubin le Vertueux : Stage 4

Pour one or two tablespoons of maple syrup over each apple .

Stage 5

If you like it (like me), you can put a little more maple syrup directly in the bottom of the dish too, it's impossible to put too much maple syrup...

Stage 6 - ⌛ 3 min.

Baked apples from St Aubin le Vertueux : Stage 6

If you have used an apple-peeler, you can push a toothpick through each apple to hold it together.

Put the dish in the oven.

Stage 7 - ⌛ 30 min.

Baked apples from St Aubin le Vertueux : Stage 7

Let the apples cook until they are soft (about 30 minutes).

If possible during cooking pour the juice from the bottom of the plate over the apples with a spoon.

Remove toothpicks if used and enjoy!

You can serve this dessert with a tablespoon of "crème chantilly" (whipped cream) - pure delight!

Remarks

If your apples are a bit too sweet, you can add a dash of lemon juice before putting in the oven.

Keeping: Several days in the fridge, covered by a plastic film.

Source: Home made, and this recipe is warmly dedicated to Eric and Pascale who inspired it.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	7 RDI=3 %	410 RDI=40 %	80 RDI=10 %	2,410 RDI=120 %	10,100 RDI: 120 %
Per 100 g	0	20 RDI=2 %	3 RDI=0 %	100 RDI=5 %	410 RDI: 5 %
Per person	1 RDI=0 %	70 RDI=6 %	10 RDI=2 %	400 RDI=20 %	1,680 RDI: 20 %

Possible allergens in this recipe: milk

How much will it cost?

For 6 people : 7.70 €
Per person : 1.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 2 comments already posted on this recipe

Hello Chef Eileen : Yes you're right, I'm french and a great fan of pommes reinettes. I don't know where you leave in the US, but if you are maybe in a not too hot state you can plant a reinette tree? (it's rather unexpensive here, and easy to buy).Good and yummy recipe of your crumble stuffed apple, maybe you could also try with almond cream?
jh november 23^th 200910:23 2
Now, after reading your recipe Les Pommes au Four I must be convinced that you are French, so all the more exciting to become acquainted with your cuisine site. I was amazed at the peeling of your apples, and I adore, absolutely, reinettes. We don't have these in the US but I get an apple here, similar, the Stayman Winesap, a very old style apple similar to yours, but alas still not the same. I was dreaming of reinettes just last week. I make an apple recipe at my bed and breakfast which I made up after much street-wise study of the "crumble" in France. I simply wash the apples, dry well and core. Then I make a traditional crumble recipe using the demerrera sugar, flour and unsalted butter, however, I add a dash of sea salt also. I stuff the center of the apple with the crumble. Then I bake for 1 hour and serve with creme anglaise. I must say, that the peeling of the apple would assist in a more delicate consumption of the dish, but I also adore the color of the skin and believe it holds in the moisture of the apple while roasting, similar to the skin of the chicken. Happy Cooking!
Chef Eileen november 16^th 200912:19 1

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