TABELIAAUTHENTIC RECIPE
Pommes Bonne-FemmeBonne-Femme Baked Apples
- Total
- 1 hr 8 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 15 min
- Cook 53 min
Core whole, unpeeled apples and score the skin around the middle. Fill with butter mixed with sugar, add a little water to the baking dish and bake slowly. Spoon the cooking juices over the apples and bring them to the table in their baking dish.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Tart baking apples, such as Granny Smith41 apple weighs about 240g.
- Unsalted butter45 g40g for the filling, softened at room temperature; 5g for the dish.
- Granulated sugar40 g
- Water45 ml
Method
Core the apples and score the skin around the middle
- 1 Preheat the oven to 356°F (180°C).
- 2 Wash and dry the apples. Use an apple corer to remove the cores and seeds from top to bottom.
- 3 At the middle of each apple, score a continuous ring about 2mm deep around the skin with a knife.
Ready when
Proceed when all 4 apples are free of seeds and the scored ring runs all the way around each one.
Caution
Without the score, the skin may burst during baking and the flesh may collapse.
Fill with sugar and butter, then add water to the dish
- 1 Mix 40g softened unsalted butter with 40g granulated sugar.
- 2 Grease a baking dish with 5g unsalted butter and arrange the apples in it. Divide the sugar-butter mixture into 4 portions and fill the core cavities.
- 3 Pour 45ml water into the bottom of the dish.
Ready when
Proceed when all 4 cavities are filled and a shallow layer of water covers the bottom of the dish.
Bake slowly at 356°F (180°C) for 50 minutes
- 1 Bake in the oven at 356°F (180°C) for 50 minutes.
- 2 Insert a skewer into the flesh around the core cavity. If it meets resistance, bake for another 10 minutes at a time.
Ready when
Proceed when the skewer passes through the flesh around the core without resistance and the skin above the scored ring has lifted slightly.
Caution
Overbaking can split the skin all over and make the flesh collapse.
Baste with the cooking juices and serve in the baking dish
- 1 Spoon the juices from the dish over the apples 2–3 times.
- 2 Set the baking dish on a trivet and bring it to the table.
Ready when
The apples are ready when the cooking juices give their surface a sheen.
Caution
The baking dish and the melted butter and sugar inside the apples are very hot.
About this dish
The Gauls are said to have made cider from apples, and apples remain among the fruits most widely eaten in France.
Bonne-femme, roughly “housewife-style,” names a plain, home-style preparation. Dishes described this way are often brought to the table in the same vessel in which they were cooked.
Reinette Grise du Canada, considered suitable for baking in France, is an old French apple variety despite its name. It is eaten raw as well as baked in the oven.
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