You wouldn’t think baked apples were controversial, but this recipe caused a lot of consternation amongst the French Fridays crowd this week. It wasn’t the long bake at 300° or the layers of melted butter and spiced sugar. It wasn’t even figuring out what to use to press down on the apples as they cooked. It was that the recipe asks you to wrap the ramekins in a layer of plastic wrap under another of foil.
I’ve long been scared away from using cling wrap in the microwave, for fear of leaching chemicals, so I was also dubious about putting some into a conventional oven. My brother (a chef) advised that there are two kinds of wrap – restaurant-grade wrap that’s oven-safe and the cling wrap most of us have at home, which isn’t. I decided to brush the leftover melted butter onto foil and leave it at that.
That seemed to work just fine. My layers of apples were reduced to about a quarter of their original height and their texture had changed, too. They’d absorbed the butter and sugar and had become dense and rich. I used homemade vanilla sugar, skipped the zest, and added ground cardamom along with the ginger. It was a nice mix of flavours.
The apples are meant to be served with whipped cream, but I decided to dust them with icing sugar instead, which promptly melted into the apples, which were still a little too warm. This (relatively) quick apple confit made a great late night snack last weekend and I’d happily make them for a dinner party (with whipped cream, of course).
I’m curious to see what choices the rest of the Doristas made when they wrapped these for the oven. You can find their links here: Long and Slow Apples.
In the meantime, this week’s recipe was published here.