Baked apples with Carambar® syrup

I’m way behind on my posts. This recipe should have been posted a month ago, but even picking up the pace as the holidays approached, I couldn’t fit it. So I make a little room for it between two pancakes.

Some time ago I received a lovely package from Gourmet Apples®. I discovered the Reinettes Reinettes and the Chantecler, 2 varieties of demanding and tasty French apples.
With the Queens of the Reinettes, I simply prepared baked apples that I served with our favorite accompaniment of the moment, Carambar syrup®.

It’s hard to find a simpler dessert. It is nonetheless very greedy, perfect to end the evening meal.

Baked apples with Carambar® syrup:

4 apples (Queen of Pippins)
25g butter
1 tbsp brown sugar
Carambar syrup (recipe here)

Preheat the oven to 180°C.

Use an apple peeler to peel, core and cut the apples in one go.
Simply place them in a dish.

Melt the butter and brush over the apples.
Sprinkle with sugar.

Cook for about 20/25 minutes.

Serve the apples warm with the Carambar syrup.

To finish: the apple peeler is the essential gadget for this recipe. Of course, you can do without it to make a baked apple, nevertheless, to try it is to adopt it. The apples prepared in this way are already very pretty. They are also very pleasant to eat.
The expensive models are very good.

If you haven’t tried Carambar syrup yet, I encourage you to do so soon. This little thing is delicious and terribly addictive.

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