“An apple a day keeps the doctor away”
I like this proverb. It makes me feel less guilty when I make a dessert that involves apples, even if it is apple pie served with vanilla ice cream.
This recipe is not only “good for you”, it is also quick and easy to make. It is perfect for these cold nights here in Michigan.
Recipe:
-2 Fiji apples
-1/2 cup ground walnuts
-1/4 brown sugar
-2 tbsp salted butter.
-1/2 tsp freshly grated nutmeg.
-1/2 tsp ground cinnamon
Cut the top of the apples and set aside. Core the apples without halving them and without reaching the bottom. Make a quite large cavity so you can stuff them easily.
Mix the dry ingredients together. Add the butter. Using a fork, stir the mixture until blended. Stuff the apples and cover them with the apple top.
Put each apple in a sheet of foil and seal it. Bake them at a preheated 400 F oven for 20 min. Open the foil carefully and reserve the juice released by the apples.
In a small saucepan over high heat, combine the juice and 2 tbsp of the maple syrup. Bring to a boil. As soon as it starts bubbling, remove the pan from the heat and stir in 2tbsp of heavy cream. Put it back over high heat and let it thickens. Serve the apples on a plate with the maple sauce drizzled around.
In francais please:
-2 pommes
-100g de noix hachees
-50g de sucre brun
-2 c.s de beurre sale
-1/2 c.c de noix de muscade hachee
-1/2 c.c de canelle en poudre
Couper le haut de la pomme et mettre de cote. Epepiner les pommes sans les couper en deux et sans arriver jusqu’au bout de la pomme. Faire une cavite assez large pour bien fourrer les pommes. Melanger les ingredients secs ensemble. Incorporer le beurre au mélange a l’aide d’une fourchette. Fourer les pommes et couvrez-les avec la partie haute que vous avez decoupe auparavant. Faire cuire les pommes en papillotes dans un four prechauffe a 200 C pendant 20min. Ouvrir les feuilles doucement et recuperer le jus des fruits.
Dans une petite casserole, faites cuire le jus et 2 c.s de sirop d’erable sur grand feu. Des que le liquide commence a bouillir, retirer du feu et incorporer 2 c.s de crème liquide. Remettre sur le feu jusqu’a epaississement. Servir les pommes avec la sauce autour.
I like this proverb. It makes me feel less guilty when I make a dessert that involves apples, even if it is apple pie served with vanilla ice cream.
This recipe is not only “good for you”, it is also quick and easy to make. It is perfect for these cold nights here in Michigan.
Recipe:
-2 Fiji apples
-1/2 cup ground walnuts
-1/4 brown sugar
-2 tbsp salted butter.
-1/2 tsp freshly grated nutmeg.
-1/2 tsp ground cinnamon
Cut the top of the apples and set aside. Core the apples without halving them and without reaching the bottom. Make a quite large cavity so you can stuff them easily.
Mix the dry ingredients together. Add the butter. Using a fork, stir the mixture until blended. Stuff the apples and cover them with the apple top.
Put each apple in a sheet of foil and seal it. Bake them at a preheated 400 F oven for 20 min. Open the foil carefully and reserve the juice released by the apples.
In a small saucepan over high heat, combine the juice and 2 tbsp of the maple syrup. Bring to a boil. As soon as it starts bubbling, remove the pan from the heat and stir in 2tbsp of heavy cream. Put it back over high heat and let it thickens. Serve the apples on a plate with the maple sauce drizzled around.
In francais please:
-2 pommes
-100g de noix hachees
-50g de sucre brun
-2 c.s de beurre sale
-1/2 c.c de noix de muscade hachee
-1/2 c.c de canelle en poudre
Couper le haut de la pomme et mettre de cote. Epepiner les pommes sans les couper en deux et sans arriver jusqu’au bout de la pomme. Faire une cavite assez large pour bien fourrer les pommes. Melanger les ingredients secs ensemble. Incorporer le beurre au mélange a l’aide d’une fourchette. Fourer les pommes et couvrez-les avec la partie haute que vous avez decoupe auparavant. Faire cuire les pommes en papillotes dans un four prechauffe a 200 C pendant 20min. Ouvrir les feuilles doucement et recuperer le jus des fruits.
Dans une petite casserole, faites cuire le jus et 2 c.s de sirop d’erable sur grand feu. Des que le liquide commence a bouillir, retirer du feu et incorporer 2 c.s de crème liquide. Remettre sur le feu jusqu’a epaississement. Servir les pommes avec la sauce autour.
1 comments:
bien que connaissant les vertues de la pomme cette derniere n a jamais ete mon fruit prefere jusqu a ce jour je crois que cela vaut la peine d essayer ,l aspect est allechant;bravo rose
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