- nice size pippin apple
6
- Gingerbread
3 slices
- fresh cream
30 cl
- sweet cider
50 cl
- sugar cubes
6
- butter
80g
- rod sugar
100 g
- Preparation time:10 minutes
- Cooking time:40 minutes
- Preheat the oven to 180°C (th. 6). Wash and core the apples in an apple corer without peeling them, widen the edges a little with a spoon to be able to garnish them. Introduce half a slice of crumbled gingerbread into each apple.
- Arrange the fruit in a roasting pan.
- Add the crème fraîche, cider and sugar cubes. Place a knob of butter and a teaspoon of brown sugar on each apple.
- Bake it. Bake them for 30 to 40 minutes, until tender. Baste during cooking with their juice.
- Serve warm with their cooking juices.
- Accompany with a scoop of vanilla ice cream.
In hot weather, I serve them cold with a quenelle of vanilla ice cream and Chantilly cream. It's a treat.
Vergeoise sugar is the residue from the refining of beet sugar or cane sugar, which gives it a soft consistency, golden or brown in color. It has a special flavor. It is very popular in the North for making pastries and desserts.
