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Franci

Cooked apple

3 posts in this topic

I was thinking yesterday night about some cooked apples I read about on egullet, long time ago, maybe 4-5 years ago, maybe more. And, of course, you know what happens when you get stuck on a thought.

What I remember is that the apples were finely sliced or spiralized and layered with sugar in a souffle mold, cooked for long time don't remember if in a bainmarie. A sort of Pomme Anna with apples. And I think was a woman chef recipe.

Anybody remembers something like this?

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Sounds like Dorie Greenspan's 20-hour apples. It was in Desserts by Pierre Herme I believe.

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