These traditional French apple dessert recipes are surprisingly simple and straightforward to make, yet the homemade desserts taste so delicious your guests will think you spent the entire afternoon preparing them. These apple desserts are the best! Ils sont délicieux!
La Cuisine Francaise (1893)
12 apples, 1/2 pound butter, 1/4 pound sugar, a little cinnamon, 1/2 pound bread.
(1) Peel 12 nice apples, cut them in four, core and slice them fine.
(2) Melt in a saucepan 1/4 pound butter, add the apples and 1/4 pound sugar, and a little pulverized cinnamon, cook on a bright fire till the apples are soft.
(3) Slice enough bread to line the cake mold and fry the slices in butter.
(4) Line a cake mold with the slices of bread, pour in the apples, bake for 1/4 hour in an oven, knock out and serve with an apricot sauce (below). Proportions for five persons.
8 apples, 3 tablespoonfuls sugar, 1 glassful apricot sauce (below) or jam.
(1) Pare and core 8 nice apples, and dispose them on a buttered dish.
(2) Sprinkle sugar over them and let them bake in an oven until soft.
(3) Prepare a hot syrup with some marmalade of apricot and water, and pour over the apples. Proportions for five persons.
12 apricots, 1/2 pound sugar, 2 tablespoonfuls Kirsch.
(1) Place in a saucepan 12 apricots cut in pieces with 1/2 pound sugar, and cook till soft.
(2) Pass through a sifter, add 2 tablespoonfuls Kirsch and enough water to have a half-thick sauce; or, mix 2 tablespoonfuls apricot marmalade with 2 tablespoonfuls Kirsch and add enough water to make quite a thick sauce. Proportions for five persons.
8 apples, sugar. Do not peel the apples. Core them, and dispose them on a buttered dish. Put some granulated sugar in the hole and let them bake. When ready to serve, sprinkle some granulated sugar over. Top with walnuts if desired.
6 apples, 1/2 pound sugar, 1 glassful milk, 4 tablespoonfuls flour, fat enough to fry. Pare the apples, slice them crosswise 1/4 inch thick, dip them in milk, roll in flour, and fry till well cooked.
Sprinkle over some granulated sugar and serve on a folded napkin. For five persons.
As for Pomme Frittes, but cut the peaches in 2 or 4, according to the size and don't peel them.
As for Pomme Frittes, but cut the pineapples in slices 1/4-inch thick.
With a Saucepan Over the Sea (1902)
Pare and core and cut into halves 6 large, fine apples. To each pound add 1 pound sugar, rind of 2 lemons, and a little ginger.
Cook, covered, for 1 hour. Add 1/2 cup of cider, and boil for 1/2 hour, then stir in a spoonful of vanilla, and let them cool, arranged in a dish.
Serve with whipped cream, and garnish of cherries, citron, or Angelica.