Caramelized Apples

The possibilities are endless on this. This recipe is really more of a secret passed to me while visiting my 94 year old french grandmothers home. Having spent ample weekends at her house growing up, I am more accustomed to making butter brioche, peach tarts, crepes, fluffy omelettes, and poulet roti alongside her than roasted apples. Upon arriving to her cute artsy town and her adorable cozy home, I plopped down in her breakfast nook that holds down the kitchen. While I sipped a delicate black coffee, my grandma walked over to the oven and whipped out a round, slightly burnt, and an unapologetic-ally bold baked apple to accompany my coffee.

Using my hands to tear into the burnt and chewy outside skin of the apple, I began the more delicate process of eating the pudding like interior. While cooking, the juices flow out of the apple, leaving behind the fiber and sugary bits that form a sweet, nutty and addictive interior. I had to have the recipe for this complicated and amazing dessert from her, so imagine my surprise when I was told just cook for 40 minutes at 400F. No added sugar, no BS just straight up nutritious apple that uses its own components and heat to transform itself- why didn’t I think of that? Sometimes its better to keep things simple rather than over complicate ingredients.  Use a slightly tart apple such as a Granny Smith or Honeycrisp so its not overly sweet and the balance of flavor is there.

Serving suggestions I recommend that are savory are to serve it is in a chestnut soup as an appetizer, chopped up in a salad or blended with yogurt, lemon and olive oil for a healthy dressing and alongside pork chops for dinner.  For those who like the sweeter side of life, these apples are a show stopper when served whole. Pair with Greek yogurt, goji berries, and almonds for breakfast and with vanilla ice cream and candied walnuts for dessert or in the middle of a warm vanilla sabayon with cinnamon and a dash of whipped cream.