Apples Baked in a Römertopf
Preparing the apples
- Golden Delicious or Fuji apples (SQ)
- Light brown sugar (SQ)
The Römertopf is a porous terracotta Dutch oven with a cover. Before each usage, it should be soaked 15 minutes in cold water for the terracotta to absorb the water. Once in the oven, the Römertopf will give off the accumulated water as steam, which makes for slow, even and autonomous baking.
The Römertopf should be cleaned with water only—no detergents. To make cleaning easier, simply soak it in water while still warm and rub with a special sponge.
Attention must be paid to make sure that the cover remains tightly closed during baking. This particular method enables the apples to keep their aromas and makes the recipe all the more interesting. Baked in this way, the apples can be eaten as is or served with ice cream, brioche, etc.
Step 1: Preparing the apples
Soak the Römertopf and its cover in cold water for 15 minutes.
Peel the apples, slice in two and seed.
Cut the apples into thin slices and place them on the Römertopf in a regular tile pattern. Sprinkle each layer with light brown sugar. Fill the Römertopf up to 3/4 inch (2 cm) from the edge. Finish with a layer of light brown sugar.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse