To make pommes au four, you have to bake them for a long time. My grand-mother would put the apples in her old wooden stove oven and forget about them. Sometimes, if the stove was running hot, some would get caramelized from the sugar or home-made confiture she had put on top. It also happened that some burnt... but that would not deter my grand-mother to eat them quand même! There was something about her apples (and food in general) that made her never waste any... And I am a little bit like that myself. If the apples we purchase don't taste that great, I make sure that we eat them cooked: in compote, au four, in a tarte aux pommes, in an apple-turnover, in a crumble, etc... Cooked apples are a great alternative to raw apples. They are also easier to chew/digest for younger children (and adults for that matter). So don't overlook bad-looking apples because cooking them is always an option (but please overlook the shiny apples that traveled 5,000 miles to come to your closest supermarket, even if your children beg for them!) Bon Appétit!
- 1 or 2 small apples per person
- Light brown sugar
- Honey or fruit jam
- Butter (optional)
My Personal Comments:
- Peal and core the apples.
- Place them in a baking dish and place sugar (and butter) in the middle
- Bake them in the oven (at 375F) for 40 minutes (or more depending on the size of the apples and how you like them)
- Add honey/fruit jam and put back in the oven for 5 minutes.
- I like to cook them with butter and sugar first. If I "forget" them in the oven, they tend to caramelize which I enjoy eating as well.
- They are best eaten warm. I personally don't like them cold.
- Of course, you could serve them with creme fraîche or Vanilla Ice cream