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DESSERT RECIPE: GATEAU AUX POMMES (APPLE GATEAU)

 

By Philippe Broad

PARIS, 28 OCTOBER 2012 — This old family recipe never ceases to amaze and first-time guests are frequently at a loss to define precisely the main ingredient at the first taste. Its richly concentrated and very sweet flavours mean that portions will be relatively small. Serve chilled with an equally chilled crème anglaise. The main point is to ensure that you have 2 parts cored, peeled and diced apples for 1 part sugar.

Serves 8
 
Ingredients

2 lbs Apples once peeled, cored and diced
1 lb Sugar
1 grated Lemon rind
1 Vanilla pod

Preparation

Peel, core and dice the apples into small cubes (not slices). Grate the rind of 1 lemon.

In a pan, melt and cook the sugar until it caramelises. This needs watching carefully so that it does not burn. Then immediately incorporate the apples, lemon rind and vanilla pod, stiring thoroughly.

Cook gently over a low heat, for at least 1 hour, until the apples have taken on a jelly-like consistency. Allow to cool, then butter a mould, remove the vanilla pod and pour in the mixture. Chill in the refrigerator for several hours (minimum 2 hours in the freezer).

Presentation

To serve, demould the gateau by placing the mould for a few seconds in hot water and then overturning onto a serving dish. Serve the gateau with a light crème anglaise or custard.



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