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MARTINE’S ALPINE DINNER
Martine Cuenat, EatWith, Barby, France Served with a view of Mont Granier and the Belledonnes in the French Alps, near historic Chambéry Baked Apple Dessert 1 slice of bread per serving 1 apple per serving Salted butter Crème fraiche Sugar Vanilla ice cream Spread slices of bread with butter. For this you can use “pain perdu,” literally “lost bread,” the French expression describing bread that’s gone stale. Or you can use fresh bread or brioche. Put pieces of salted butter under and on top of each slice of bread. Top each slice with one peeled, cored apple. Fill the cavity with crème fraiche and salted butter. Finish with sugar on bread and apples in large quantities. If necessary, add salted butter to the sugar to caramelize. Bake in 180 degree Celsius oven for 1 ½ hours or until the sugar begins to caramelize. Serve warm or room temperature, topped with vanilla ice cream. 
For more French Alpine recipes and their backstories, see my post
You Are What — and Where — You Eat These recipes are being collected on a Mediterranean Comfort Food Tour, a five-month journey around the Mediterranean rim exploring what food can tech us about other cultures — and our own. See all my Comfort Food Recipes. |