BAKED APPLES WITH LEMON AND CINNAMON
4 Golden delicious apples
2 Cox's apples
60ml ml crème fraiche
150g sugar
80g butter
2 lemons
2 egg yolks
pinch salt
0.5ml cinnamon
15ml Calvados
Oven: 200/220C Gas 6/7
Serves: 4
Source: La Nature dans L' Assiette
METHOD
Wash and peel apples and halve horizontally, take out core leaving a small cavity.
Melt half of the butter and brush over the apple halves.
Place them in a non-stick or lined baking dish
Sprinkle with about half of the sugar and bake until soft.
If the apples start to dry out before they are done sprinkle a little water over the apples.
While the apples are baking prepare the filling.
Grate the Cox's apples mix with lemon zest, add same volume crème fraiche or up to 60ml, egg yolks, two spoons sugar, salt, cinnamon and calvados. (Add as much sugar as you want)
When the apple halves are cooked, let cool a little
Raise oven to 220C
Then spoon the filling into centres of apples, dividing between all the apples, sprinkle with sugar, dot with the rest of the butter
Bake until golden
Eat hot or cold sprinkled with icing sugar
The filling gives a lovely crunchy contrast to the baked apples, also makes a sweet appley sauce.
