Let's Make A Michelin Star Recipe: Baked Apples with Apple Brandy Caramel Sauce & Candied pistachios

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the apples by flattening the bottom with a knife to make them stand.

Core the apples 3/4 of the way down, leaving the top intact.

Melt butter in a pan and brush it over the apples.

Sprinkle castor sugar over the apples and remove excess sugar.

Place the apples in an oval pie dish.

Add a piece of butter on top of each apple.

Bake the apples in a standard convection oven at 338°F (170°C) for 35-40 minutes, keeping an eye on them to prevent cracking.

In a small pan, add 1 tablespoon of water and sprinkle 50 grams of sugar over it to make caramel.

Heat the pan on medium to high until the sugar and water mix and turn into caramel, stirring by moving the pan, not with a spoon.

Once the caramel is the right color, add apple juice and diced fresh apples (optional).

Add 1 tablespoon of Calvados (apple brandy) to the caramel mixture and bring it back to a boil.

Mix tapioca flour with water to create a thickening agent and pour it into the caramel sauce, cooking for a minute until thickened.

Remove the apples from the oven and prepare the garnish by mixing pistachios and flaked almonds with icing sugar and a little Calvados.

Spread the garnish mixture on a baking tray and broil it in the oven for 8-10 minutes until caramelized.

Plate the dish by placing a baked apple on the plate, adding a dash of caramel sauce, and sprinkling the candied pistachios and almonds over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens