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Apple Bonne Femme This dessert is universal in home cooking, as well as in country inns and expensive restaurants. Only a few ingredients are used, and the dish is inexpensive, quickly prepared, and can be made the year round. It is best to use an apple that will keep its shape during cooking, such as Golden or Red Delicious, Russet, Granny Smith, or Pippin. The apples look best when they have just come out of the oven; they are puffed from the heat and look glossy and rich. Serve them barely lukewarm, however, even though they will shrivel a bit as they cool. The apples, basted with the juice, can be reheated the day after, or make them into one of the variations that follow. The mixture of apricot jam, maple syrup, and butter makes a very good flavorful sauce. If you don't have maple syrup, you can substitute granulated sugar. You could also add lemon juice, cinnamon, mace, nutmeg, or any other spice that you like. 6 large apples (2 pounds) 1/3 cup apricot jam 1/3 cup light maple syrup 3 tablespoons butter, cut into 6 pieces Using a knife, cut through the center of each apple to remove the seeds, or use a corer. Be careful to plunge the corer straight down so that it doesn't veer off center and miss the core. If this happens, use the knife or corer to remove any remaining seeds from the center. You should have a clean, round opening at each end. With the point of a knife make an incision in the skin about a third of the way down the apple. Cut through the skin approximately 1/8 to 1/4 of an inch deep. As the apple cooks, the flesh expands and the apple above this cut will lift up like a lid. Without this scoring, the apple would burst. Arrange the apples in a gratin dish or other ovenproof dish that is attractive enough to be brought to the table. We used a round glass dish. Coat the apples with the apricot jam and maple syrup, and dot with the pieces of butter. Bake in a 375 degree oven for 30 minutes, baste with the juice, and cook another 25 to 30 minutes. The cooked apples should be cooked throughout—plump, brown, and soft to the touch. They are delicious served with a slice of pound cake or with cold sour cream. 6 SERVINGS Return to Top |
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