I made this recipe as a guest post for my friend Ron who writes Lost in a Pot in Sweden. I think a few of you might have seen it, but a repost seems like a good idea.
It is a truly simple yet elegant dessert, I believe to be based on a recipe by Julia Child. It has become a favorite in our household, especially when half the household (of two) doesnāt really enjoy desserts. Wait, what?
Yes, there are people who donāt like desserts. Some find deserts too sweet. Others would rather have desert as a meal, not following a meal. Still others grew up with desserts as a rare treat for special occasions only. Me? I like a little sweet after dinner ā after all, every meal needs closure.
I use a different spicing than Julia used, not because there was anything wrong with Juliaās version, I was making this to follow an Indian meal and I felt the spices worked better. You can play with the spices to adapt to the meal it will accompany, or simply to make your palate happy.
~ David
Julia’s Apples
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Ingredients
- 1/4 cup sugar
- 1/8 teaspoon ground cardamom
- 2 packets powdered saffron (each 0.15 grams) **
- 4 medium Gala apples
- 4 tablespoons unsalted butter, melted, plus extra for molds
- vanilla ice cream, for garnish
- a few saffron threads, for garnish
Instructions
- Center a rack in the oven and preheat to 300Ā°F (150Ā°C). Generously butter four 3/4-cup ramekins. Line a rimmed baking sheet with parchment paper.
- Whisk together the sugar, cardamom, and saffron in a small bowl. **
- I like to start by making sure the diameter of the apples fit well within the ramekins. If they seem a bit large, you can trim the apples to fit snugly. Peel the apples and cut them in half across the equator; remove the cores with a melon baller. Using a mandoline (and a Kevlar glove** to keep your fingers safe), slice the apples 1/8-inch thick. Keep the slices in order so that you can reassemble the apples in the ramekins.
- Slice by slice, put back together each apple in the ramekin, brushing each slice with some melted butter and then sprinkling it with the sugar and spice mixture. After the final slice, top each apple with a small round of parchment paper (about the diameter of the ramekin). Place each ramekin on a 9-inch x 12-inch piece of aluminum foil. Wrap the foil around the ramekins, and up and over the apples, pressing down the apples a bit, and seal the foil tightly. Put the ramekins on the parchment-lined baking sheet and poke two holes in the foil on top of each with the tip of a sharp knife.
- Bake for 2 hours. Remove from the oven and set aside to cool. (I made these ahead in the morning and let them sit at room temperature all day.
- To serve, warm the ramekins in a 200Ā°F oven for 10 minutes to reactivate the buttery apple juices. Remove the foil and the small disk of parchment. Use a thin flexible spatula to loosen the sides and bottom, then turn out onto a serving plate. Some of the spice-infused butter will be left behind in each ramekin; drizzle it over the apples. Garnish with a tiny scoop of vanilla ice cream (too much will overwhelm the delicacy of the dish), sprinkle with a few saffron threads, and serve.
- Serves 4.
- ** Notes:
- ā¢ If you do not have powdered saffron, you can pulverize 1 teaspoon saffron threads to make about 1/8 teaspoon powdered saffron.
- ā¢Ā You may have leftover spiced sugar ā it is wonderful sprinkled on buttered toast!
- ā¢Ā If you are unfamiliar with Kevlar gloves, they save the tips of your fingers from being sliced into your dinner. You can find them online.
© 2025 Copyright Cocoa & Lavender
Ronit Penso Tasty Eats
May 14, 2022 at 7:20 amI remember this recipe vividly, as I’m very much into moderately sweet fruity desserts.
I intended to make it soon after, but somehow it slipped away. Thanks for reposting. Hopefully I’ll remember it this time! š
Cocoa & Lavender
May 15, 2022 at 11:23 amGlad I brought it back for you, Ronit!
John / Kitchen Riffs
May 14, 2022 at 7:51 amReposts of dishes as excellent as this are always a good idea. I like this recipe, a lot. Basically gussied up baked apples, but what about them apples! Really, really nice. You’re one smart apple! š
Cocoa & Lavender
May 15, 2022 at 11:23 amDonāt know about being a smart apple, but I know a good dessert when I see one!
Colette
May 14, 2022 at 9:27 amGood gods! This looks so decadent !
D, you’ve done it again. Well, bye-bye, My Waist. Heeheehee xo
Cocoa & Lavender
May 15, 2022 at 11:24 amYour waist is perfectly in tact with this recipe, Colette!
Jane
May 14, 2022 at 9:39 amDavid,
Not only does the dessert look absolutely wonderful, but the antique fruit silverware never looked better!!
Jane
Cocoa & Lavender
May 15, 2022 at 11:24 amI thought you might appreciate the fruit set in the photos!
Sherry
May 14, 2022 at 12:01 pmThis looks a beautiful dish David. Iām not usually a fan of cooked fruit š except in savoury dishes but this does sound delicious. Love those spices! Kevlar glove? How fascinating.
Cocoa & Lavender
May 15, 2022 at 11:25 amThe Kevlar glove has saved my fingers on many occasions!
Pauline
May 14, 2022 at 4:41 pmI’m printing this recipe off this time to remind me to make it. It looks so elegant and delicious. I adore cooked fruit desserts.
Cocoa & Lavender
May 15, 2022 at 11:26 amI know you will like it, Pauline! And thanks for following me on Pinterest – now that I am retired, maybe I can get back to posting there!
Eha
May 14, 2022 at 4:54 pmYou have photographed this absolutely beautifully . . Abd I very much do remember it from Ron’s pages . . . lovely to see you repost it during the week Ron himself was again able to say hello from Sweden ! I grew up and live in a totally savoury world but hope many of your readers will enjoy it ! Knowing how popular apples ate in the Ukraine and having just spent ungodly early morning hours watching one of the final humiliations Putin could possibly have received on Eurovision – perchance I should try to celebrate š !!!
Cocoa & Lavender
May 15, 2022 at 11:27 amIt was so nice to see Ron back this week!
Marcelle
May 14, 2022 at 5:00 pmI love that you’ve used saffron in this, it’s a gorgeous apple dessert! I can see why this is a family favorite!! Beautiful pictures, as always, David!
Cocoa & Lavender
May 15, 2022 at 11:27 amI am a huge fan of saffron, Marcelle! Such a unique flavor it adds!
Jill Becker
May 14, 2022 at 10:15 pmOf course the apple looks delicious. I have the same flat wear for six and was told is was for fish. Hmmm
Cocoa & Lavender
May 15, 2022 at 11:28 amThe friend who gifted the silverware said it was a fruit setā¦
Gerlinde de Broekert
May 16, 2022 at 7:09 amWhat a great idea to repost this great looking not so sweet dessert. I remember it from Ronās post .
David Scott Allen
May 17, 2022 at 7:24 amI love this dessert and am, in fact, making it again today! Thanks, Gerlinde.
Ron
May 17, 2022 at 6:55 amDavid, thanks so much for the shout-out!
This is a wonderfully elegant and delicious dessert. Now I must admit that I didn’t make it, but I passed it on to the dessert maker in the family and she did it justice. We had it without the ice cream and loved it…
David Scott Allen
May 17, 2022 at 7:25 amWell, it is wonderful that you have a ādessert makerā in the house! So glad you liked the recipe, Ron!
Chef Mimi
May 17, 2022 at 3:44 pmLove this! Itās nice to have Ron back. He brings so many new and unique experiences and foods to us!
Cocoa & Lavender
May 19, 2022 at 10:02 amI am so glad to see Ron back, too. Until we āmet,ā I knew very little about Sweden or Swedish cuisine.
Ben | Havocinthekitchen
May 17, 2022 at 4:33 pmI love baked apples, but I normally bake them simply whole, halved, or sliced. This approach is something new to me. And oh boy – it looks stunning, such a beautiful presentation (Worth of the time!) And as a huge cardamom fan, this also sounds delightful to me. Great job!
Cocoa & Lavender
May 19, 2022 at 10:03 amIt does take a bit of time, Ben, but the butter and spices between each layer makes for an exquisite dessert!
Raymund
May 19, 2022 at 2:23 pmCant agree more, such a simple and elegant recipe. Good way to end a perfect dinner
Cocoa & Lavender
May 20, 2022 at 7:05 amThanks, Raymund. I just made it again the other day and it still makes me so happy.
Fran @ G'day Souffle
May 21, 2022 at 12:31 amThis recipe looks like a spin-off on the French recipe ‘Pommes Anna’, where you layer thin slices of potatoes brushed with butter. In my belly now!
Cocoa & Lavender
May 22, 2022 at 6:42 amNow I have to wonder if thatās where Julia got her inspiration!
Jeff the Chef
May 21, 2022 at 5:20 amHow lovely and elegant. It looks very much like a Julia Child sort of thing. Have you seen the new series about her on HBO?
Cocoa & Lavender
May 22, 2022 at 6:43 amI havenāt seen the new series, but I did see the new documentary which was fantastic! For me, itās hard to see someone else playing Julia Child other than Meryl Streep.
Valentina
May 25, 2022 at 12:17 pmI remember seeing this on Ronās site, and wanting to jump through the screen for it. Beautiful! I love warm apple desserts like this . š ~Valentina
Cocoa & Lavender
May 27, 2022 at 9:59 amIt is really exquisite, Valentina! I hope you made it!
Christina
June 2, 2022 at 3:42 pmFor me, a sweet lover, I have to say that it depends on the dessert. I would LOVE this apple deliciousness, but hold the ice cream š Cloyingly sweet desserts donāt do it for me either! Thanks for reposting!
Inger
June 3, 2022 at 9:22 amI remember you mentioning this dessert year’s ago, but I never could identify it when I went looking. Love fruit dessert and fall will be here before we know it!
Cocoa & Lavender
June 4, 2022 at 8:40 amI really do love this dessertā¦ a bit time consuming but so lovely.
John
July 3, 2022 at 3:11 amThat dinnerware is the ideal backdrop for this stunning dessert. The colour of those apples! Heightened with the cardamom, I know this is a pleasure to eat.
Cocoa & Lavender
July 4, 2022 at 5:45 amAnd itās so light! Even with a tiny bit of ice cream!