Makes 4 servings,
The Cardamom and Caramel Syrup :
- 25 gr sugar (for the caramel)
- 25 gr butter
- 25 gr sugar
- 1 tsp ground cardamom
- 35 gr water
In a small pan, cook the sugar with a bit of water and some drops of lemon until it gets a golden brown color. Then add the butter...
Blend cardamom with sugar, then add it to the caramel. When the sugar is melted add the water. Boil for some time until it gets homogeneous. Reserve.
The Pralinoise :
- 25 gr praline paste (check the recipe here : click!)
- 25 gr milk chocolate
Melt the chocolate over a hot water-bath. Then add the praline paste, mix until homogeneous. Reserve at room temperature.
The Baked Apples :
- 4 small to medium apples (here golden apples)
- The cardamom and caramel syrup
Peel, and core the apples. Here I used an apple peeler, corer and slicer (it's amazing!)
Here I put back the core into the apple so the apple will keep upright during the baking (as it's sliced, it could collapse). Place them in an ovenproof dish...
Brush them with the syrup... And place in the preheated oven (medium heat) for about 30 minutes (they have to be soft).
Brush them during cooking (2 or 3 times)... When done, take out of the oven and leave to cool down 15 minutes and remove the core.
The Assembly :
- 4 Palets Bretons (check the recipe here : click!)
Spread a thin layer of pralinoise over the shortbread (1 nice teaspoon).
Place the apple over the biscuit and decorate with fried almonds and hazelnuts (30 seconds in hot oil).
To tell the truth I filled the apple hole with pralinoise but in my opinon it was a bad idea because it has added too much extra sugar to this dessert. So I think the thin layer of pralinoise in the bottom of the apple is just enough but you can try to fill the hole with pralinoise, you might like it (Plus, I think the pralinoise is better when is set because here it was still runny, so let it thicken.)
Anyways, reserve at room temperature until the service.
Anyways, reserve at room temperature until the service.
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