COCOTTE　DE　POMMES Baked Caramelized Apples

January 10, 2007 French style caramelized apple dessert, baked with crumb topping. When making caramel syrup, watch carefully as it will burn very quickly. When it turns brown and smoke starts to rise, you will notice the bubbles change. When it becomes smooth and small bubbles form, remove from heat. For this recipe, slightly burnt caramel is perfect.

●Preparation Tip ●Caramelized Apples Photo #1 Photo #2 Photo #3 Photo #4 Peel, quarter and core apples. Quarter each wedge as in the photo. (Photo #1) Heat sugar in a saucepan. When it melts and starts to boil, turn down the heat and continue simmering. (Photo #2) Smoke will start to rise, but continue simmering further. When the caramel becomes smooth and small bubbles form, remove from heat. (Photo #3) Mix in apples, lemon juice and white wine. Place the saucepan back over low heat and simmer until tender. (Photo #4) ●Crumb Dough Photo #1 Photo #2 Photo #3 In a bowl, cream together butter and sugar. (Photo #1) Add flour and blend. Rub the dough lightly between the palms of your hands until crumbly. (Photo #2) Fill ramekins with the apples, 9/10 full, then sprinkle with crumb dough generously. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes. Servings per Recipe Calories per Serving Ready In 4  four 6cm ramekins  0kcal 90 minutes Caramelized Apples apple 4  sugar 60g  lemon juice 10g  white wine 10g  Crumb Dough butter 20g  sugar 20g  cake flour 40g  【Preparation】 - Allow butter to soften at room temperature.