Pommes Gratinées (Gratinated Apples)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Apple quarters
- Vanilla syrup
- Marmalade prepared as for Charlotte
- Pralin à Condé
- Icing sugar
Instructions
- Spread a base of marmalade prepared as for Charlotte and kept fairly stiff.
- Dress apple quarters poached in vanilla syrup on it.
- Cover with pralin à Condé, made a little thin, and dust with icing sugar.
- Put into a slow oven to dry the pralin and colour it lightly.