Friday, January 11, 2013
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