World Recipe: Apples à la Bourg

11 Oct World Recipe: Apples à la Bourg

Originally from Genoa, Apples à la Bourg is a dessert that combines the softness of cooked fruit with a sweet cream and the crunchy touch of almonds. It is a simple preparation with an elegant result, perfect for finishing a meal with something different and full of flavour.

Ingredients

For the apples:

• 4 large apples
  
• ½ vanilla pod
  
• ¼ litre water
  
• 200 g sugar

For the cream:

• 100 g sugar
  
• 3 egg yolks
  
• 25 g flour
  
• ¼ litre milk
  
• ½ vanilla pod
  
• 40 g crunchy almonds
  
• 40 g flaked almonds
  
• 1 teaspoon butter
  
• Single cream, to taste

Method

• Peel the apples in a spiral, trying to keep one continuous strip of peel, and remove the core and seeds without breaking the fruit. Split the vanilla pod lengthwise and boil one half with the water and sugar until it forms a syrup. Add the apples and cook over low heat until they are tender but still firm.
• For the cream, beat the egg yolks with the sugar until the mixture becomes pale and frothy. Heat the milk with the other half of the vanilla pod and gradually pour it over the egg yolks, stirring continuously. Return the mixture to the heat and stir until it comes to a brief boil.
• Place the cream in a baking dish, arrange the apples on top and fill their centres with crunchy almonds or with brown sugar and chopped almonds. Sprinkle the flaked almonds over the top, add the butter and place in a hot oven for about 10 minutes. Serve warm with a touch of single cream.