Baked Square Apple

Credit: Mathilde de l'Ecotais

Cider jelly and French toast

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Ingredients (6 people)

Preparing the baked square apples

  • 6 Golden Delicious or Fuji apples
  • 1 3/4 ounces granulated sugar (50 g)
  • 1 3/4 ounces butter (50 g)

Making the cider jelly

Preparing the French toast


Step 1: Preparing the baked square apples

Wash the apples. Lightly score the skin on all sides to prevent them from splitting during baking.

Grease a baking dish and place the apples in it. Mix butter and sugar, and use to fill in the spaces between the apples. Add a little water. Cover the dish and bake in a 302°F (150°C) oven until the apples are tender but still retain their original shape. As soon as the apples come out of the oven, shape into cubes using a spatula or square molds. Set aside.

Step 2: Making the cider jelly

Soak the gelatin sheets in cold water. Bring the apple juice and sugar to a boil. Let cool a little, then add the drained gelatin sheets. Mix. Fold in the cider. Refrigerate.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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