I love reading my friend Carine’s blog: Chic Chic Choc…olat. She always does mouth watering dishes and her photos are so beautiful. I fell in love with her Gateau aux pommes caramélisées, which I translated to Fondant apples because it’s not really a cake (the only ingredients there are apples, sugar and butter!) and the apples are just melting in your mouth after being slowly stewed in a low oven. It’s just a superb dish, albeit very slow to make, but I was always taught that the best things take time… It’s not either a Thermomix recipe. All you need for this dish is a mandoline (or a lot of patience) to slice the apples waffer thin. Even the amount of butter and sugar is ridiculously low, so if you omit the creme Chantilly, it’s quite a healthy dessert…
Source: Chic chic choc…olat
12 apples (I used 6 Pink ladies and 6 Golden delicious)
70g soft brown sugar
30g unsalted butter
- Melt the butter and peel and core the apples.
- Slice the apples thinly with a mandoline and spread a thin layer in a small dish (20cm diameter), sprinkle with some of the sugar and a couple of teaspoons of the melted butter.
- Continue layering the apples with a sprinkle of sugar and butter on each layer.
- Place a piece of baking parchment paper on top and weigh down with a heavy dish slightly smaller (I used a Pyrex dish).
- Bake at 110C for 10 hours (you will need a patience of gold for this dish!).
- Leave to cool, then refrigerate for a few hours before unmoulding carefully.
- Reheat briefly in a microwave (no more than 20 seconds) to soften the butter and serve with a dollop of creme Chantilly (made in the Thermomix of course!)