Recipes, Entrées, Desserts

Baked apples stuffed with mild spices

Baked apples stuffed

with mild spices

For 5 people

Difficulty : easy

Prix : affordable

Ingredients

For the apple compote with mild spices

  • 250 g Reine de Reinette apples
  • 1/2 vanilla bean
  • 1/2 cinnamon stick
  • 1/2 star anise
  • 20 g dried cranberries
  • 25 g brown sugar

For the crumble

  • 50 g butter
  • 50 g brown sugar
  • 75 g flour

For the recipe

  • 5 Reine de Reinette apples
  • 1 vanilla bean
  • 1/2 cinnamon stick
  • 1/2 star anise
  • 25 cl apple juice
  • 50 g butter

Ustensils

Making the compote

Peel, core, and cut the apples into large cubes. Place them in a saucepan with the sugar, star anise, cinnamon, and the split vanilla bean.

Add a little hot water. Cover and cook over low heat for 10 to 15 minutes.

Stir occasionally and keep an eye on it. Remove the lid, add the cranberries, and cook over medium heat to evaporate excess liquid if necessary.

Crumble preparation

Cut the butter into small cubes. Pour the flour and sugar over it.

Mix everything with your fingers for several minutes until you obtain a crumbly, sandy dough.

Set aside at room temperature.

Baked apples preparation

Cut off the tops of the apples and set them aside.

Core the apples and fill them with the compote. Close them with the reserved apple tops.

Place them in a sauté pan with the spices and apple juice. Sprinkle the crumble on top and dot with a little butter.

Enfourner dans un four préchauffé à 190°C et cuire pendant 30 à 35 minutes. 

Serve warm with vanilla ice cream.

A recipe by :

Philippe LARUELLE
Instagram Facebook

A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

1 Liked
Related posts