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Ffwd: Long and slow apples

French Fridays; Long and slow apples
The first I ever heard of this recipe was reading a piece in the LA Times.  Pictured was a paper thin pile of baked apples accompanies by a a dollop of fresh whipped cream.  It provoked a mouth watering reaction.  Seemingly and apple pie without the crust.

French Fridays; Long and slow apples

I never got around to trying this inspiring dish until it came on the French Friday Calendar.  A trip to Nestrovich and I was all set to make it my own.  The end result melts in your mouth.  This is how I adapted this simple yet elegant fare;


Center a rack in the oven and heat to 200 f degrees.

Slice the apples as thin as possible. Lyine a pie plate with parchment.  Line a thin layer of apple slicesto cover the bottom of the plate, brush with a little melted butter, sprinkle with a little Russian Mulling Spice. Continue to make layers of apples, butter, and spice until you've used all the apples.  Top with crumbled brown sugar.

French Fridays; Long and slow apples

Cover the top of the apples with the over laping sides of the parchment.  Fold another piece of parchment and place it on top.  Cover the apples with cans or heavy plates to weigh down the apples.

Bake the apples for 4 hours, undisturbed. Transfer  to a cooling rack and leave the weights in place until they cool down a little, or until they reach room temperature.


Remove the weights and the wrapping. If the juices have run over the sides of the ramekins, wipe them clean.

Serve warm, at room temperature, or chilled. If you want to serve the apples chilled, cover each one with plastic wrap and refrigerate at least 4 hours, or better yet, overnight.

French Fridays; Long and slow apples


Adapted from Dorie Greenspan’s Around My French Table.


More from this classic cookbook:


Photo Credit: Julie T Cecchini


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That pie plate is gorgeous. And very clever to use the mulling spice.

Terra Americana

Thanks Cher. It was a very special Christmas Present. The mulling spice is a terrific way to add sweetness while cutting down on sugar.

Marisa Procopio

Now MY mouth is watering--and your photos are magnificent. Beautiful work.

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