Baked apples remind me of childhood and my grandma. I’ve always been a picky eater and whenever I visited her she always had them ready for me. I remember her home smelling like Christmas no matter what season it was. That lady loved cinnamon, let me tell you:) So when Rachel Khoo's book came out and I spotted her French take on baked apples, I instantly knew that it’s a match made in heaven. Balazs calls them the grown up version of my childhood memories, she calls them Pommes rôties au four avec une sauce Béchamel sucrée et épicée.
Whether it's in French or in English, they are really the most delicious baked apples with sweet spiced béchamel sauce I’ve ever had + plus every time I eat them, I feel so darn French :)
Not to mention, they are the simplest dinner party dessert, but the type that will wow everyone, especially since they look so fancy and taste very home-y.
Baked apples with sweet spiced béchamel sauce
(Recipe by The Little Paris Kitchen by Rachel Khoo)
- 6 dessert apples
- 6 cinnamon sticks
For the sweet béchamel sauce:
- 30 grams (1/4 cup) plain flour
- 30 grams (1 oz) of butter
- 500 ml (2 cups) milk, lukewarm
- 1/2 vanilla pod, cut widthways
- 4 tablespoons sugar
- Finely grated zest of 1/4 unwaxed orange
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- A pinch of nutmeg
- 1 clove
Preheat the oven to 150C (300F). Core each apple and place the cinnamon stick in each core. Wrap each apple tightly with baking paper and tie with kitchen string. Bake for 15-20 minutes or until the apples are soft but not collapsing.
Meanwhile, make the sauce. Melt the butter in a small pot over a medium heat. Next add the flour and mix it till you have a smooth paste. Take off the heat and let it cool for about 2 minutes before gradually adding the milk while whisking constantly. Split the vanilla pod and scrape out the grains. Place the pan back over a medium heat and add the pod, the grains, the sugar, the orange zest and the spices. Simmer for about 10 minutes while whisking to make sure the sauce doesn't burn on the bottom of the pan. If the sauce becomes too thick, whisk in a little more milk. When the sauce is ready, remove the vanilla pod and the clove before pouring the sauce into a jug.
To serve, unwrap the apples and stand them on individual plates. Let each person take out their cinnamon stick before pouring a generous helping of sauce over and inside the apple. Ta dah!
P.S: Plus, my my apple crisp and this irresistible little autumn snack.
P.P.S: A beautiful GIVEAWAY Wednesday is coming up!
(Photos and layout by exPress-o)