- 6 nice-sized Reinette (pippin) apples
- 3 slices gingerbread
- 30 cl fresh cream
- 50 cl sweet cider
- 6 sugar cubes
- 80 g butter
- 100 g brown sugar (vergeoise)
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Preheat the oven to 180°C (th. 6). Wash and core the apples using an apple corer, leaving the skin on. Widen the cores slightly with a spoon for filling. Crumble half a slice of gingerbread into each apple.
- Arrange the apples in a roasting pan.
- Pour in the fresh cream, sweet cider, and add the sugar cubes. Top each apple with a knob of butter and a teaspoon of brown sugar.
- Bake for 30-40 minutes until tender, basting occasionally with the cooking juices.
- Serve warm with the pan juices and a scoop of vanilla ice cream.
As a passionate home cook with years of experience crafting traditional French desserts, I love serving these cold in hot weather alongside a quenelle of vanilla ice cream and Chantilly cream—it's an absolute treat.
Vergeoise sugar, a byproduct of beet or cane sugar refining, offers a soft texture, golden-brown color, and unique flavor. It's a Northern French favorite for pastries and sweets.
