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Apple Fer




Source of Recipe


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List of Ingredients




1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
1/2 cup water
4 tablespoons Armagnac
Salt and white pepper to taste
1 tablespoon unsalted butter
4 apples, such as Granny Smith or McIntosh, peeled, cored, and quartered
1/4 cup golden raisins
3 cups milk
5 large eggs
1 1/4 cups plus 2 tablespoons bleached all-purpose flour
4 1/2 teaspoons pure vanilla extract
2 cups sweetened whipped cream
Confectioners' sugar
Sprigs of fresh mint

Recipe



Preheat oven to 350 degrees F. Line the bottom and over the sides of a 10-inch springform pan with parchment paper.

In a heavy-bottomed skillet, combine 1/2 cup of the granulated sugar, the brown sugar, the water, and 2 tablespoons of the Armagnac. Season with salt and white pepper. Bring to a boil and cook, stirring occasionally, until it reduces by half and caramelizes—10 to 15 minutes. Remove from the heat.

Melt the butter in a medium size sauté pan over medium heat. Add the apples and cook until golden—about 5 minutes. Stir in the raisins and the remaining 2 tablespoons Armagnac. Season with salt. Spoon the apples into the springform pan and pour the caramel over the apples. Refrigerate for 30 minutes.

In a mixing bowl, whisk the milk, eggs, the remaining 3/4 cup sugar, the flour, and vanilla until smooth. Strain the batter through a fine-mesh sieve over the apple and caramel mixture. Bake until the center sets—about 1 1/2 hours.

Remove from the oven and cool for 30 minutes. Then remove the sides from the pan, and turn it over onto a serving plate. Serve warm, garnished with the whipped cream, confectioners' sugar, and mint sprigs.