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Baked apples from St Aubin le Vertueux

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

212,450 24.1/5 for 26 ratings

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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: 2,430 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
37 min.	30 min.	1 hour 7 min.

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

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 3 min.

Baked apples from St Aubin le Vertueux : Photo of step #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 : Photo of step #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 : Photo of step #3

Put 2 small pieces of butter on each apple.

Stage 4 - 3 min.

Baked apples from St Aubin le Vertueux : Photo of step #4

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

Stage 5

Baked apples from St Aubin le Vertueux : Photo of step #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 : Photo of step #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 : Photo of step #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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,260 Kcal or 9,462 Kj	7 gr	372 gr	82 gr
113 %	3 %	35 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
93 Kcal or 389 Kj	< 1 gr	15 gr	3 gr
5 %	<1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
377 Kcal or 1,578 Kj	1 gr	62 gr	14 gr
19 %	<1 %	6 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 6.75 €
Per person : 1.13 €

Note : These prices are only approximate

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Source

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

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Roscoff loaf, Spinach on toast with bechamel, Fillet of pollack cooked in two stages, Cigarettes Russes (Piroulines), Arlesian Biscuits, ... All
	Apple: You can check-out other recipes which use it, like for example: Tatin apples with mascarpone cream, Tarte Normande, Apple Tatin Terrine, Apple semelles (flat apple tarts), Warm apple feuillantines, ... All
	Maple syrup: You can check-out other recipes which use it, like for example: Granola, Pain perdu, Simple maple-syrup tart, Moist cereal bars, Belle-helene in a glass, ... All

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Your 2 comments or questions 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?
Posted by jh november 23^th 2009 at 10:23 (n° 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!
Posted by Chef Eileen november 16^th 2009 at 12:19 (n° 1)

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