Baked apples stuffed with prunes in Armagnac
Bruno Albouze · ♥ 1.3K likes · 49K views · 2 min video
Read about apples in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- Chantecler apples
- lemon
Clean and core the apples, slice off the tops and rub with lemon so they do not brown.
- macerated prunes in Armagnac
Stuff the cavities with the macerated prunes.
Stuffing with prunes in Armagnac
- raw sugar
- honey
- small cinnamon sticks
- armagnac or calvados
- butter
- water
Add raw sugar and honey, insert small cinnamon sticks, pour over the Armagnac or calvados, add the butter and a little water if needed.
Honey, cinnamon sticks, brandy and butter
Bake at 400F / 200C for 60 minutes, basting the apples three times during cooking.