The cool climate in the Picardy region north of Paris is perfect for growing apples and red fruits. This family treat, delicious hot or cold, will never go out of fashion.
- 4 apples (Golden Delicious or Jonathon)
- 250 g raspberries
- 20 sultanas
- 80 ml (⅓ cup) apple juice
- 2 tbsp caster sugar
- 30 g unsalted butter, cut into small pieces
- Icing sugar, for dusting
- Vanilla ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 150°C.
Wash the apples and trim the bases a little so they’ll stand upright. Using an apple corer, gently core the apples, checking inside for any remaining pips. Make a shallow cut all around the apples at the centre. This helps prevent the skins from splitting open during the cooking.
Place the apples in a small baking dish and fill each of them with 3-4 raspberries and 5 sultanas. Spoon the apple juice over the apples, sprinkle with sugar and dot with a few small knobs of butter. Bake for 50 minutes or until soft and a small knife inserts into the apples easily.
Transfer the apples to serving plates, spooning the juice over the top. Top with the remaining raspberries, dust with icing sugar and serve with a scoop of vanilla ice-cream.
• If you have ample time to cook the apples, try cooking them longer at a lower temperature. They are ready when soft.
Taste le Tour with Gabriel Gaté starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.