This Recipe is part of the À La Provençale menu from provence.
For this apple gratin, you don’t need to peel the apples as long as they are thin skinned. In fact, the slices look very appetizing with their rosy pink seams.
Preparation: 15 minutes
Cooking: about 1 hour
Ingredients
6 crisp, juicy eating apples
5 tbsp unsalted butter, plus extra for greasing
1/2 cup cold milk
1 cup cold light cream or half-and-half
1 cup ground almonds
1 tbsp cornstarch
4 eggs
1/4 cup sugar
Sifted powdered sugar (optional)
Directions
1. Preheat the oven to 400°F/200°C.
2. Core the unpeeled apples using a knife or apple corer, if you have one. Cut the apples in half, then slice into thin wedges.
3. In a large non-stick frying pan, melt the butter over a medium-high heat. Gently stir in the apples and cook for three to five minutes until lightly browned but not soft.
4. Remove from the heat and set aside. In a large bowl, whisk together the milk, cream, almonds, and cornstarch.
5. Add the eggs and sugar. Whisk again vigorously to until well blended. Turn the apples into the mixture and stir gently with a wooden spoon.
6. Lightly butter a tian or gratin dish or an ovenproof frying pan. Spread the apple batter in the dish or pan and put into the oven.
7. Bake for 45–50 minutes or until the batter is set and golden. Sprinkle with powdered sugar, if you like, and serve hot or warm, from the dish.
Serves 4
Recipe excerpted from The Provençal Cookbook by Gui Gedda and Marie-Pierre Moine. Published by Dorling Kindersley Limited. Copyright 2007, 2009 by Dorling Kindersley Limited and Marie-Pierre Moine. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!
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