Pommes au Beurre (Buttered Apples)

Name: Pommes au Beurre (Buttered Apples)
Cuisine: France
Ingredients: Calville or grey Reinette apples; Lemon; Butter; Vanilla syrup; Small round brioche croûtons; Butter; Caster sugar; Cognac; Apricot purée

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Calville or grey Reinette apples
Lemon
Butter
Vanilla syrup
Small round brioche croûtons
Butter
Caster sugar
Cognac
Apricot purée

Instructions

Hollow out Calville or grey Reinette apples with a column cutter and peel them.
Blanch them for 2 minutes in boiling lemoned water.
Arrange them in a buttered sauté pan, add a few spoonfuls of vanilla syrup, cover and cook in the oven.
Glaze small round brioche croûtons in the oven and dress the apples on them.
Work butter with an equal weight of caster sugar and a little cognac, and fill the hollow of each apple with it.
Thicken the cooking syrup lightly with apricot purée and coat the apples with it.