Updated on January 19, 2019
Pommes bonnes femmes is a classic French baked apple dish. Marie-Aude Rose, the Parisian chef in the succor of the comprehensive-lauded all-day cafe La Mercerie in Recent York, realized this model from her grandmother. The delicate baked apples are accomplished with raspberry jam and toasted hazelnuts.
Components
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6 baking apples (ideally natural, corresponding to Honeycrisp), cored
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¼ cup plus 2 tablespoons sugar
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6 tablespoons unsalted butter, ideally European-vogue
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Grated zest of 1/2 orange, ideally natural
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½ cup raspberry or gooseberry jam
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⅔ cup chopped toasted hazelnuts
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Toasted-Flour Cookies, non-fundamental
Directions
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Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples mustn’t ever tip over).
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In a diminutive bowl, combine sugar, butter, and orange zest till effectively integrated. Transfer to a piping rep; pipe butter mixture into every apple, dividing evenly. Add 2 tablespoons water to baking dish.
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Bake, basting twice with pan juices, till apples are delicate but no longer falling aside, 40 to 50 minutes.
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Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to every apple; sprinkle every with a scant tablespoon of hazelnuts. Abet warmth with cookies, if desired.
Cook’s Notes
To let the flavor of the apples shine, chef Marie-Aude Rose prefers jam that is a most of 40 percent sugar and that does no longer employ any preservatives (lemon juice and pectin easiest).
Within the origin appeared: Martha Bakes, Episode 1102
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