Recipe of the Month

Pommes en pate

Here's one of my favourite French recipes, Pommes en Pate from Normandy. It has ground almonds and a splash of Calvados to bring out the taste of the apples.

I use Grandma’s recipe for Shortcrust Pastry and Bramley cooking apples as I prefer their sharper flavour. If the apples are large then you’ll want to serve a half or even a quarter of the dish as it is very filling!

What you need

4 apples (peeled and cored)

3 oz/75g ground almonds

2 oz/50g brown sugar

1 tsp cinnamon

1oz/25g butter

2 tbsps Calvados (Optional)

Shortcrust pastry

Beaten egg

How to bake

Peel and core the apples

Place each one in the centre of a 8 inch/20 cm round of pastry. Mix together the ground almonds, sugar (if used) and cinnamon. Fill the hole of each apple with the ground almond mixture, add a splash of Calvados and place a small knob of butter at the top of the hollowed core. 

Wrap the pastry around the apple to cover completely. Cover the join at the top with a leaf shape cut out of spare pastry. Brush the pastry with beaten egg. Place on a baking tray and bake in a pre heated oven at 180C, Mark 4, 350F for 30 minutes. A larger apple may require longer cooking time to make sure it is soft. Serve with ice cream, crème fraiche or custard (crème anglaise!).


 And lots more of 
 Grandma Abson’s 
Yorkshire Recipes 

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