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Seasonal recipes

Apple

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Queen of French orchards, the apple comes in dozens of varieties. Tart, sweet, crunchy or soft: every recipe has its apple.

Choosing itFor cooking, varieties that hold their shape (Boskoop, reine des reinettes, canada); for compote, apples that break down easily (golden, belle de Boskoop); for eating raw, a firm, fragrant apple.
Storing itIn a cool place, away from other fruit: apples give off ethylene, which makes other fruit ripen faster.
Top tipA dash of lemon juice stops cut apples from browning.
Tarte TatinDessert · Prep 30 min · Cook 45 min · Serves 8 · Medium

France’s most famous upside-down tart, caramelised and meltingly tender.

Ingredients for 8

  • 1.5 kg apples (reinette or Boskoop)
  • 1 sheet of shortcrust or puff pastry
  • 120 g sugar
  • 80 g lightly salted butter
  • 1 pinch of cinnamon (optional)

Method

  1. Preheat the oven to 190 °C. Peel the apples, cut them into quarters and remove the cores.
  2. In a flameproof tin, make a caramel with the sugar and butter.
  3. Arrange the apple quarters tightly packed, standing upright, and cook for 10 minutes on the hob.
  4. Cover with the pastry, tucking in the edges, prick and bake for 35 minutes.
  5. Leave to cool for 10 minutes and turn out onto a dish.
Thermomix version
  1. Put the sugar and 30 g of water in the bowl, cook 12 min/Varoma/speed 1 without the measuring cup, until you have a light golden caramel. Add the butter, 1 min/speed 2, and pour straight into the tin.
  2. Arrange the apples, cover with pastry and bake for 40 minutes at 190 °C.

Tip: Serve it warm with thick crème fraîche.

Food & wine pairing

A sweet Loire wine, or a brut cider to stay in the orchard.

Apple and hazelnut crumbleDessert · Prep 20 min · Cook 35 min · Serves 6 · Very easy

The ultimate comfort dessert, crisp and meltingly soft.

Ingredients for 6

  • 1 kg apples
  • 1 tsp cinnamon
  • 30 g sugar
  • Crumble: 100 g flour
  • 80 g light brown sugar
  • 80 g cold butter
  • 50 g ground hazelnuts

Method

  1. Preheat the oven to 180 °C.
  2. Peel and dice the apples, and mix them with the cinnamon and sugar in a dish.
  3. Rub the flour, sugar, ground hazelnuts and butter together with your fingertips until it resembles breadcrumbs.
  4. Spread the crumble over the apples.
  5. Bake for 35 minutes, until golden on top.
Thermomix version
  1. Put the flour, brown sugar, ground hazelnuts and cold butter in the bowl, mix 10 s/speed 4. Set aside.
  2. Spread the diced apples in a dish with the cinnamon and sugar, and cover with crumble.
  3. Bake for 35 minutes at 180 °C.

Food & wine pairing

A sweet Jurançon, with notes of candied fruit.

Vanilla apple compoteDessert · Prep 15 min · Cook 20 min · Serves 6 · Very easy

A homemade compote, lightly sweetened and scented with vanilla.

Ingredients for 6

  • 1.5 kg apples
  • 1 vanilla pod
  • 40 g sugar (optional)
  • 100 ml water
  • ½ lemon

Method

  1. Peel the apples and cut them into pieces.
  2. Put them in a saucepan with the water, sugar, lemon juice and split vanilla pod.
  3. Cook for 20 minutes, covered, stirring from time to time.
  4. Remove the vanilla and mash with a fork or blend, depending on the texture you want.
Thermomix version
  1. Put 800 g of apples cut into pieces, the water, sugar, lemon and split vanilla pod in the bowl.
  2. Cook 15 min/100 °C/speed 1.
  3. Remove the vanilla, then blend 10 s/speed 5 for a smooth compote, or 5 s/speed 3 to keep some chunks.

Food & wine pairing

For an afternoon snack, a brut cider; with cake, a sweet white.

Baked apples with honey and walnutsDessert · Prep 15 min · Cook 35 min · Serves 4 · Very easy

An old-fashioned, very simple dessert that fills the house with its aroma.

Ingredients for 4

  • 4 apples (Boskoop or reinette)
  • 40 g walnut halves
  • 2 tbsp honey
  • 20 g butter
  • 1 tsp cinnamon
  • 4 tbsp raisins (optional)

Method

  1. Preheat the oven to 180 °C.
  2. Core the apples without piercing right through to the bottom.
  3. Mix the crushed walnuts, honey, cinnamon and raisins, and fill the apples with the mixture.
  4. Place a knob of butter on each apple and pour a little water into the bottom of the dish.
  5. Bake for 35 minutes, basting from time to time.
Thermomix version
  1. Add the walnuts, chop 2 s/speed 5. Add the honey, cinnamon and raisins, mix 10 s/reverse/speed 2.
  2. Fill the cored apples and bake for 35 minutes at 180 °C.

Food & wine pairing

A sweet wine from Roussillon or a sweet Loire wine.

Apple and onion chutneyCondiment · Prep 20 min · Cook 45 min · Serves 8 · Easy

A sweet-and-savoury condiment, perfect with cheese and vegetarian dishes.

Ingredients for 8

  • 1 kg apples
  • 2 onions
  • 100 g raisins
  • 200 g brown sugar
  • 200 ml cider vinegar
  • 1 tsp ground ginger
  • 1 tsp mustard seeds
  • 1 pinch of chilli
  • Salt

Method

  1. Peel the apples and dice them, slice the onions.
  2. Put all the ingredients in a saucepan.
  3. Cook for 45 minutes over a low heat, stirring, until it has a jam-like texture.
  4. Pour into sterilised jars and turn them upside down until cool.
Thermomix version
  1. Add the onions, chop 5 s/speed 4.
  2. Add 700 g of diced apples and all the other ingredients.
  3. Cook 40 min/Varoma/reverse/speed 1, without the measuring cup, with the simmering basket placed on the lid.
  4. Pour into jars.

Food & wine pairing

On a cheeseboard, a sweet white or an off-dry Chenin.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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