I am always thrilled when our French Fridays assignment is a dessert. And an apple dessert is even sweeter. The ingredient list for these Long and Slow Apples was simple…and there was nothing complex about the assembly, either. Thinly sliced apples (I used both Gala and Fuji) were layered in buttered ramekins…and every few layers were brushed with melted butter along with a sprinkling of sugar, dried ginger, dried coriander and orange zest. These ramekins were wrapped with plastic wrap, then foil, air holes added, and finally weighed down with another set of ramekins. After baking at 300º for a couple hours, these caramelized cakes can be eaten warm or cold and served with whipped cream or ice cream.
Channeling my deeply hidden creative side (I tend to be more left brained), I concocted an apple rose in one of my ramekins…I thinnly sliced my apples on a Benringer, to ensure they were quite pliable. Starting at the outside and working in, I wrapped the apple slices around the perimeter with the rounded side up till the dish was filled. I wasn’t sure if the rose would keep its shape after 2 hours in the oven, but as luck would have it, the rose made for a lovely presentation. I was also pleasantly surprised that the combination of orange and apple created amazingly delicious, syrupy juices. Topped with a scoop of premium vanilla ice cream, this was an outstanding dessert…Bill approved, too!
This recipe can be found in the LA Times.
Carole’s Food Friday~