To impress your guests or your other half, here are the tips of Laurent Mariotte and chef Yves Camdeborde for eating apples, in season, other than pies.
Fall is the quintessential apple season!
Problem?
After a while, we lack inspiration to taste it.
We say yes to crumbles and compotes but we would not be against a little wind of madness!
Laurent Mariotte and Yves Camdeborde reveal their tips to bring a touch of originality to our cuisine on the program
La Table des Bons Vivants
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Savory version
"You can cook the apples in quarters", advises Laurent Mariotte.
"You fry them in butter to accompany a duck breast to accompany a poultry".
For Yves Camdeborde, a very simple recipe: "you hollow out your apples then you put them 2-3 minutes in the microwave and you serve them with a little reblochon placed on them and which will melt".
The gates of Heaven are not very far.
>> Find all of Laurent Mariotte's shows in podcast and replay here
Sweet version
"You can taste them in fruit paste", exclaims Laurent Mariotte.
To do this, cook the apples with the skin on until they soften.
Pass the apples through a sieve to obtain a puree then cook the preparation again with sugar until the dough comes off.
Place everything in a springform pan, on a baking sheet covered with baking paper.
Sprinkle with sugar and let dry for 4 to 5 days.
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