Baked Apples with Almond Butter and Creme Anglaise
- 4 apples
- 1/2 pound softened butter
- 1 cup sugar
- 1 cup almond powder
- 1 teaspoon cinnamon
- Creme Anglaise:
- 8 ounces light cream
- 1 vanilla bean or 1 teaspoon vanilla extract
- 2 ounces sugar, plus 2 ounces
- 6 egg yolks
- Pinch salt
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Preheat oven to 350 degrees F.
Begin by scoring very small thin lines around the sides of the apples using a zester, this is to prevent the apple from exploding while cooking. Remove the cores from 1 end, using a melon baller, making sure not to go completely through the apples.
Stuff the apples with the butter mixture, and cook for 40 minutes.
While the apples are baking, combine the cream, vanilla, and 2 ounces sugar in a saucepot, and bring to a boil.
In a separate bowl, combine the egg yolks, remaining 2 ounces sugar, and blend until smooth. Once the cream has come to a boil, temper egg yolks with approximately 1/2 of the cream, making sure to whisk constantly. Return the tempered yolks to the cream mixture. Cook the sauce over low heat, stirring constantly, until it thickens and coats the back of a spoon.
Strain the sauce into a container, and then cool in the refrigerator or in an ice-water bath.
Recipe courtesy Thierry L'huillery, Le Pommier, France
Recipe courtesy of Emeril Lagasse