One of my favorite winter desserts: bakes apples stuffed with walnuts or pecans
I don’t know if they are really a forgotten treat or not, but I always forget how much I love this humble dessert. We should call them “pommes pour la reine” (apples for the queen) or something like that. If you’re feeling a little more gourmand than me after the holidays, serve with a scoop of vanilla ice cream, or crème anglaise.
Choose an apple with good color, and you shouldn’t be disappointed when you slice into it. Sometimes the color fades when cooked, but this variety, from the farm where Bastien is learning the in’s and out’s of culitvating plants, seemed to gleam with even more color after a 20 minute sauna in my oven.
Recipe for “pommes pour la reine”
Roast your walnuts or pecans in the oven at 350F or 180C for about 10 minutes, until they diffuse that very seducing scent that they can have.
Core the apples, but leave on the skin. Then stuff the apples with as many nuts and as much dark sugar or honey as you can fit in them. Oh, and a little butter doesn’t hurt either.
Place in a thick roasting pan, terra cotta style, and add just a bit of water to the bottom to prevent burning.
Cook at about 350F or 180F for about 20 minutes, or until they are cooked to your liking.