Friday, January 11, 2013

FFWD ~ Long and Slow Apples

The exquisite  Long and Slow Apples

This week, the recipe chosen for French Fridays is Long and Slow Apples.  Honestly, when I read the schedule, I thought we would be making applesauce.  This is no applesauce.  It’s a lovely layered dessert that presents beautifully.
This dish consists of thinly sliced apples, sugar, spices (Dorie suggests ginger and coriander) butter, and orange zest. It was wonderfully easy, but time consuming. You begin by peeling and slicing four firm apples. I chose Fugi! I tried slicing the apples by hand and realized it would take me forever so, I took out my mandolin. I guess my knife skills could use some improving!  The mandolin worked great, and made the job quite easy.  Assemble the dish by layering very thin slices of apples in ramekins, buttering each layer lightly, sprinkling the layer with the sugar spice mix, adding a touch of the orange zest and continue layering until all apple slices are used up.  Cover each ramekin with plastic wrap (Dorie says it won’t melt), and foil. Put the ramekins on a baking sheet, and weigh each ramekin down with another ramekin. Bake for 2 hours in a 300° oven.
The apples did shrink down considerably, making me a bit worried. Not to worry…they were perfect! They developed such a rich and luscious flavor.  I served mine with whipped cream, but I could imagine ice cream or lightly sweetened crème fraiche would be wonderful, too!
I loved this dessert. Simple and yet so elegant…delicious!! Something I could imagine eating in a fine French cafe.  
Would you believe my husband said, after eating this exquisite dessert, he preferred Apple Betty!  REALLY!! There is just no accounting for taste!  
This recipe can be found in Dorie Greenspans cookbook, "Around My French Table” or you could find it here at the LA Times.  To see how the other Doristas did with their Long and Slow Apples, check it out here.
Sliced apples ready for layering
Ramekins layered to the top 
Wrap ramekins in plastic wrap and then foil…place on baking sheet
Weigh down with another ramekin 
After you take off the foil, you will see that they have shrunk….no worries!
Elegant enough for a dinner party
Look at all those layers of apple….yum
This was so lovely….even though some people prefer Apple Betty….I’m not one of them!




43 comments:

  1. Wow, do these look good! Your process photos are wonderful and I do plan on trying this yummy recipe, maybe for a dinner party- they do look like a special dessert;-)

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  2. Very well done, and such lovely photos. Glad this worked out so well for you! Great choice to bake instead of Apple Betty!

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  3. I loved this recipe, minus the melting of plastic wrap! What brand of plastic wrap did you use? Your pictures are beautiful!! I am leaving for New York tomorrow (tagging along on a business trip with my husband) I can't wait to go to Eataly, loved your post on it awhile back. I will be there until Wednesday, do you have any other recommendations on places to eat or things I MUST do?

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  4. Ahhh, husbands. But these are lovely. I may try this without peeling the apples--my latest concession to health and time management.

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    1. I didn’t peel the apples…not because I was health minded, but because I didn’t read the recipe through!

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  5. So pretty Kathy! And the plated ones look taller than inside the ramekin. The title is so not appealing, and I think is one of the best apple recipes I ever made. Have a great weekend!

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  6. Love the photos that show all the layers - I had trouble with those. We loved these, too.

    Have a great weekend!

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  7. very nicely done my son would love these a huge apple fan... might have to surprise him with this one

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  8. Kathy, did you not peel the apples? You dessert looked beautiful and, aside from your husband's very American palate, I'm sure it tasted as delicious as it looked beautiful. I thought this was a very time-consuming recipe and would love to have dropped that step. Maybe that's why your layers show so clearly. I think that's pretty. I also used a mandoline and that always goes slowly for me. Since I think I will leave this dessert to the big boys and won't make it again, I do wish I would have gone with ginger and coriander rather than cinnamon. Nicely done, Kathy.

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    1. Mary, I actually didn’t read the part that said to peel the apples…so I didn’t! I was happy with the results, however I would peel them next time! I did love this recipe!

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  9. Kathy, a beautiful presentation. Love the black and white photo. Glad you enjoyed this recipe. Have a great week.

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  10. Your photos are so good and the dessert turned out beautifully. I liked the flavor of these spices a lot even if I
    thought this would turn into applesauce. I was really surprised at the results.

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  11. Looks delicious! Love the technique and your photos of it. I'm slowly getting back into blogging...maybe I will make this one and post next week as there is no way I am doing any chicken liver anything...tee hee. You are so great at trying new things.

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    1. Not that great Kayte, I won’t be doing chicken liver either…no way, no how!!

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  12. All those lovely layers. And I like the side garnish.

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  13. What a lovely presentation, Kathy! Your apples turned out perfectly. I hope you have a great weekend!

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  14. What a lovely and beautifully presented simple dessert :)

    Cheers
    Choc Chip Uru

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  15. This is just what I was hoping for, and I can’t wait to try it. The flavor combinations are making my mouth water!

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  16. Kathy your apples look delicious! I agree the spice combo was a nice change from the usual. I love your white ramekins!

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  17. These are much prettier with the peels on! I loved the taste and the spices.

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  18. Oooh, your apples are such a lovely golden colour. I enjoyed this one too - as did my dinner guests.

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  19. THis is gorgeous! what a GREAT way to cook these delicious apples - bookmarked for a special occasion!
    Mary x

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  20. Beautiful dessert! While your husband might prefer apple betty, mine wouldn't touch either one. It's a challenge to live with someone who seldom eats fruit desserts. He'll eat crisp, but not always. It's so hard to predict the daily preference. The only sure thing is chocolate (not with fruit). Have a wonderful weekend.

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  21. Beautiful! I loved how these looked (and tasted!) too and when I proudly showed a picture to friends today I was told they looked like breast implants! There really no accounting for taste I guess! Glad you loved this one as much as me!

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  22. Beautiful picture!!! I liked the recipe very much! I wish I've stacked more apples in the ramekins so I could get more of them when done! I love the vibrant colour!!

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  23. These look wonderful, what a fun, unique apple dessert. Seems quite guilty-free too!

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  24. I've never seen apples prepared this way. Looks simply and delicious.

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  25. Ha! That's the kind of thing my husband would say. I think your apples look delicious.

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  26. Beautiful presentation, Kathy! My partner was much more enthusiastic about the chocolate mousse than he was these apples,but enjoyed them all the same. I thought they were lovely.

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  27. Your apples look perfect! I really like your photos.
    (I think I might have a different version of the book, mine says to top with parchment paper and wrap in foil and then cook for 4 hours at 200 degrees F.)
    They did taste amazing!

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  28. well it was certainly exquisite!! :)

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  29. Wow! A seasonal fruit dessert. And delicious. And I have the cookbook and never saw it.

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  30. Well, I made them. And typically my initial 'huh?" was reversed to a 'wow'. Oh that Dorie. When will I learn. Already I have a request to make them again next week when company comes. In my house just about nothing gets a repeat performance so quickly but for these ... this simple jewels.... I will make the exception.

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  31. Kathy these apples look so elegant like a dessert coming from a pastry chef! I would love mine with a scoop of ice cream!

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  32. Oh Kathy- yours are really gorgeous ! Yours look like an amazing fancy dessert while mine, not so much. I imagine the Saran Wrap mixed in mine didn't help :)Thanks for the well wishes while I had the flu. It is great to be back in the kitchen, even if we have liver on the menu next....

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  33. Very pretty, Kathy! I can appreciate the ramekin now that I've seen the finished product. I decided to bake it in one large oval ramekin, but that's my story...
    Belated Happy New Year!

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  34. I love how you plated the apples with slices in the creme. Really pretty!

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  35. A really unique apple dessert, Kathy. I bet it's delicious.

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  36. Kathy, I am running somewhat late on commenting on last week´s dessert but we were soo busy - sorry about that! Of course, your presentation is faultless and beautiful and just delicious looking - no wonder that you enjoyed this recipe so much. I am making it again this week (upon request) but I will use a larger "vessel" to bake the apples in, just too big a crowd around our table to bother with the little (albeit cute) ramekins.
    Have a wonderful weekend!

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  37. Kathy,
    Yours look so pretty! Very elegant. I'll bet your kitchen smelled divine while they were baking away slowly. If I were reading this and had you not mentioned it and included the step by step photo I would never have thought I understood correctly to cover with saran. Lean something new everyday. pinning this one!
    xo
    annie

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  38. Your photos are gorgeous! They make me want to eat this all over again!

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  39. Lovely recipe. I am all for recipes that are delicious, beautiful but not too difficult and time consuming.

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