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 |
Kathy says
Happy Thanksgiving to you Susan! Love the long and slow apples…they look so delicious! I adore cooked apples, and am going to give these a try soon.
Beth says
This dish looks wonderful! I do like ginger, so I’d enjoy it as is. I’ll be sure to check out the recipe, so thanks for bringing it to my attention!
Happy Thanksgiving to you and your loved ones.
oneexpatslife says
Happy Thanksgiving to you too! What a great choice for the holiday week, your dessert sounds delicious and now I may not be able to wait to make it.
Elin says
Happy Thanksgiving to you and family and this long and slow apples is a great choice to pick. I can imagine how wonderful it smelled. Thanks for sharing this dessert with us. I will try this for sure 🙂
sanyaliving.com says
Oh! I bet these smelled amazing!
I’m glad you mentioned the wrap sticking! I’ll make sure I remember that when we make this recipe!
Your dish looks fab!
Cher says
Susan – hope you had a great holiday!
These look great. Thanks for the tips on the plastic wrap. I remember when I took some cooking classes a few years ago the instructor had us use plastic wrap in a chicken tarragon dish we made – but he also cautioned that only certain types of wrap worked. I wish I could remember the brand he said was good to use. (Now I am going to have to research it again…)
Elaine says
These look so delicious! I am also not a huge fan of ginger, so I like that you substituted cinnamon. It just is a must with baked apples for sure! I don’t know if you have seen Martha Stewart’s parchment-lined foil – it is sold at Safeway stores – but if you find it – I think you will like it. I use it all the time and just love the stuff. On her show last week she said that they are tweaking it a bit by making it more crimpable and in a larger size.
mike509 says
What a great choice for the cook! Apples are a perfect ingredient for Thanksgiving! I chose thm too but in a different recipe. Love your serving bowls and your beautiful arrangement!
Lizzy says
How have I missed this fabulous recipe! Yours looks terrific, Susan! One of the things I am most grateful for this Thanksgiving is all my foodie friends…and you’re at the top of the list! Hope your holiday was wonderful~
DessertByCandy says
I made this recipe years ago when it first came out in the Pierre Herme Dessert book (Dorie is co-author). I was not terribly impressed by you convinced me to give it another try. Thanks for the tips about melting plastic wrap! I’m always a little wary of heating plastic wraps and your parchment suggestion is good alternative.
Pachecopatty says
I have to try this recipe Susan, they looks and sound wonderful! Hope you’re enjoying your holiday weekend;-)
Confessions of a Culinary Diva says
Lovely photos – I’m addicted to apples so must try this one! Happy Thanksgiving!
Sis. Boom. says
Susan this sounds quite ambitious! I didn’t see it in the book but it sounds perfect for this week. I’ll remember your tip should this ever enter the rotation.
4pure says
Loved the recipe choice. And love the flowers you make. Happy thanksgiving.
acookingmizer says
OMG this looks so so so so so good!! Darn, I’m craving these now and not the Indian that I just ordered for dinner…! I want these apples on some french toast! … Oh boy. Preggers hormones!!! 🙂 I wish this had made the schedule back in Oct!! yours looks great! Thanks for the tip on the plastic wrap!
Jora says
The apples sound great. I’m looking forward to trying them. Thanks for the advice on the Saran, very helpful. I also love the photo of your flowers!
Ei says
What a wacky dessert. Sounds good! I guess I never really read through the recipe. This isn’t at all what I imagined it would be. Glad it was a success.
Betsy says
You make these sound amazing. I have apples left from our last apple picking venture, so I will try this one soon. Glad you mentioned about the plastic wrap. That would make me nervous to begin with, so now I’ll just go with parchment. Hopey you had a great Thanksgiving!
Mary says
Susan, I have been so busy reading some of your past Posts that I forgot to comment on your amazing (I agree with Betsy) Cook’s Choice. I am going to try it this month so am glad that you gave me pictures galore and all kinds of tips. Terrific advice. Hope your Holidays continue to be wonderful
Mardi @eatlivetravelwrite says
I made these for this week’s FFWD and I also experienced the melty plastic (fortunately I had googled this and decided to do a few with parchment and one with plastic).It WAS tasty though!
Lizzy Do says
I’m so glad we ALL finally got a chance to make this one! My plastic didn’t melt, but I definitely will skip it next time. And I’ll try with cinnamon next…I think I’d like them even better 🙂
Kris' Kitchen says
Oh Susan, I wish I’d read through your post before I made my apples!!! I failed but you would have been my fix. Plastic and the oven are not my friends, and cinnamon would have been a better choice. Glad this worked out well for you and I’m reading where you were good help to others in the group who read through this post before baking their apples. Nice work! C U Soon.
Paula @ Vintage Kitchen says
A good choice of dessert! You were way ahead of the game Susan, and I think this is one of the best desserts to make with apples. Have a good weekend Susan!
Nana says
Looks absolutely perfect. This was a hit at both Tricia’s and my house too, although we each had a different
reaction with the plastic. Have a great weekend.
Betsy says
I never got around to making this until this week, even though I see that i was tempted when you originally posted this. I wish I’d remembered your tips. It was quite tasty though. I’m glad I finally got around to trying it. Hope all is well with you!
Maggie says
I have the same little Le Creuset pie plates! Same color even! This dish was super yummy so I have to say that you made a very lovely “Cook’s Choice!”
Teresa says
I skipped the plastic and just used buttered foil and they turned out well. Your presentation is elegant (as usual)! I hope your weekend is lovely so far.
Maria Zioga says
I liked this recipe so much!! Great presentation!! I should have read your post earlier to save myself the wrap frustration 🙂 Oh well next time I make them I will put more apples in the pie plates for more pleasure!!!!
sanyaliving.com says
I made mine with cinnamon too!
I’ve think I might have a different version of the book, mine says to top with parchment paper and then wrap in foil and bake at 200 degrees F for four hours.
acookingmizer says
ooh you did this last year, huh?? 🙂 Looks great though! and what a great dish for Thanksgiving??!
Renee Iseson says
Such a lovely presentation. Your apples look great!
tricia s. says
I am so glad that you suggested these WERE time consuming, but still agreed they were worth it. I think I just didn’t have the patience getting back into the kitchen after the flu (perhaps my melted Saran Wrap didn’t help 🙂 to give these the chance they deserved. I think I will really need to revisit them- esp with the cinnamon. I am also so glad to see the pie weights you used- I had wanted to use mine but thought they would not be heavy enough. Great job !!