Name: Apples Stuffed with Almonds and Apricots
Yield: For four people
Cuisine: French
Ingredients: 8 heaped teaspoons butter; 1 level teaspoon caster sugar; 2 tablespoons rum; 8 heaped teaspoons caster sugar; 8 fresh or dried almonds for stuffing the apples; 4 apples weighing 200 g (7 oz) each – either russets or Golden Delicious; 4 whole dried apricots; 8 tablespoons water

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Pommes bonne femme à l’amande d’abricot ‘Beautiful apples, plump and tender’

Ingredients

Main ingredients

8 fresh or dried almonds for stuffing the apples
4 whole dried apricots
1 level

Method

Preparing the fruit filling

If the almonds are fresh, shell them and remove the soft inner skin with a small vegetable knife. If they are dried, plunge them for two minutes in boiling water, refresh in cold, and squeeze each one between thumb and index finger to remove the skin.
Whether they are fresh or dried, cut them in