Recipe courtesy of Thierry Lhuillery
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55 min
15 min
40 min
4 servings


Creme Anglaise:


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.

To make the mixture, combine the softened butter, sugar, almond powder, and the cinnamon, and mix until all ingredients are combined.

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.

To serve, plate each warm apple on a dessert plate, and add a drizzle of the cream sauce around and on top of each apple.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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