I used Fuji Apples from the Farmers’ Market for this lovely apple dish. Ginger is not my favorite spice for sweet dishes, so I used Cinnamon instead. Although it was time-consuming to slice the apples paper-thin, it was worth the effort. The texture & flavor of these apples absolutely took me back to desserts I’d tasted in Paris.
This recipe requires a little patience as you layer thin slices of apples with melted butter and spiced sugar. I did blend the Orange Peel right into the spiced sugar to eliminate a few steps. Once the apples, butter, and spices are layered into the dishes, you wrap them in plastic wrap, then foil, pierce the tops and weigh them down to compress the apples as they cook. The only problem I had was despite Dorie’s assurance to the contrary, the plastic wrap melted! And it smelled really weird. Luckily, the melted plastic clung to the foil, not the apples. So, the next time I make this, I’m just going to cut disks of Parchment Paper to keep the foil from touching the apples.
I couldn’t get a good picture of it, but this dessert was like a millefeuille of apples. You could distinguish each layer and taste the spices in every bite. I think these would be spectacular turned out onto French Toast for a special occasion breakfast or brunch.
I also omitted the ginger from the Whipped Cream and just sprinkled a little Cinnamon on top. A truly lovely Fall recipe that is versatile enough to serve as a side dish, dessert, or breakfast. I will absolutely make these again.
Among the things I’m grateful for is the opportunity to participate in this group. I’ve made valuable friendships, expanded my palate, and grown as a chef and a blogger. I wish each of you all the comfort and blessings of family and friendship.
|Red, White & Blue floral arrangement I made for a Retirement Ceremony|