Thumbs up all around on this dessert, however it seems that nobody in the French Fridays cooking group likes Dorie's title, "Long and Slow Apples". (I named mine "Apple Adobe" in honor of my California heritage, and the layers and layers of clay and straw that make up the sun-dried adobe bricks.) Each cup contains an apple's worth of very thinly sliced apple slices, layered with sprinkles of spiced sugar and melted butter - kinda a cross between a not-too-sweet apple pie filling and a baked apple. Can be served warm, room temp, or refrigerated.
My apples didn't seem to carmelize like some of the Doristas', and I think that might have to do with my high altitude location and the oven temperature not being hot enough. Go up from 200 to 225 degrees F if you are around 5,000 feet. As an aside, I sweetened one ramekin with
coconut palm sugar as an experiment -- turned out great.
The finished product:
Recipe for Long and Slow Apples, pp. 390-391 from Around My French Table, by Dorie Greenspan
4 comments:
They are the color of adobe bricks aren't they. Good, too!
I didn't have a problem with the name but my immature companions all found it hilarious! :) Your apples look delish!
Apple adobe = great name.
There are some types of plastic wrap this would have worked with, but I don't have any, so I skipped that step. They still came out great!
Nice color.
Dorie's name for this recipe is definitely lacking. Yours is the most imaginative alternative I've seen. I like it!
Post a Comment