Pommes Bourdaloue (Apples Bourdaloue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Apples
- Vanilla syrup
Instructions
- Cut the apples into quarters, peel and trim them.
- Cook them in vanilla syrup, keeping them a little firm.
- For the rest of the operation, proceed as directed in the article "Abricots".