Choose
apples of the same size so that the cooking is the same for all. You can cook
apples with the skin but if you do not like it. Nothing prevents you to peel
and lemon them to prevent them from oxidizing and blackening. But, unpeeled
apples disassemble less when cooked. Choose apples that are cooked like the
Queen of Pippins, Canada Piglet, Ariane, Braeburn, Elstar, Golden. Check out
our article to find out which apple to use in the kitchen. This dessert can be
kept 2 days in the refrigerator.
I called
them Agenaises because Agen is the city of prune. The prune is the fruit of
Ente plum which has a thin skin. Once picked, washed, spread over racks, it is
dried in ovens or naturally in the sun. It received a PGI (Protected
Geographical Indication) in 2002. It is not grown only in the region of Agen
but in several departments of southwestern France. France is only the second largest
producer after the United States. Prune is rich in antioxidants, iron,
magnesium, vitamin E and sugar. It is laxative because of its high fiber and
sorbitol content. It is a good source of energy. Do not hesitate to put some in
a small bag with other nuts and nuts when you do a prolonged or recuperating
sport activity.
ingredients
4 apples
Reinette
50 g of
soft pitted prunes, about 6 coarse
20 g of
hazelnuts with the skin is about 16
10g of
sweet butter + 5g for the dish
Instructions
Heat the
oven to 177 ° C
Butter the
oven dish.
Wash the
apples, cut a hat and with the tip of a thrifty knife remove the seeds and the
center of the apple without piercing the bottom, prick the skin in several
places so that it does not burst.
In the bowl
of a small mixer, put the hazelnuts, prunes cut in large pieces and butter. Mix
to obtain a paste.
Garnish the
inside of the apples using a teaspoon with the filling.
Put the
apples with the hat on top in the gratin dish.
Cook for 30
minutes or more depending on your oven. The tip of a knife should penetrate
easily.
Serve warm
or cold.
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