Cartouche Baked Apples

Cartouche Baked Apples

Casey Corn

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Cartouche is a great technique for when you lack a lid or nonstick pan, not to mention it yields a damn fine baked apple.

Cartouche Baked Apples
Servings:

serving time4

Ingredients

  • 2 apples, ripe (Pink Lady, Honeycrisp or your favorite variety)

  • 1 stick butter, halved

  • 2 teaspoons cinnamon

  • 1 tablespoon lemon juice

  • 1/4 cup sugar

  • 1/3 cup chopped pecans

  • 1/4 cup shredded coconut

  • 1/4 cup honey

  • 1/2 teaspoon flaky sea salt

  • 1/2 cup apple cider

  • Heavy cream, to drizzle

Instructions

  1. Preheat oven to 350 degrees. Make two cartouches (parchment paper lids), one for the bottom of your pan, one for the top.

  2. Slice apples in half from top to bottom, and core with a melon baller.

  3. Melt about a teaspoon of butter in an oven-safe pan, then top with a cartouche. Melt the rest of 1/4 cup of butter on top of the cartouche, until starting to foam. Place the apples cut side down, season with salt, and saute a few minutes until apples start to become golden. Add cinnamon and lemon juice, and baste apples. Add the sugar, and stir around and under apples, until starting to caramelize. Remove from heat.

  4. In a small bowl, combine pecans, coconut, honey and salt.

  5. Flip apples over, and fill with nut mixture. Place a small knob of butter on top of each nut mixture. Add apple cider to the pan, mixing into caramel. Place cartouche over the top, and transfer to oven to bake for about 8 to 12 minutes, until fork tender.

  6. Carefully remove from pan, and serve with a drizzle of heavy cream.

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Transcript

- Today, I'm going to show you how to make a cartouche, a technique you might not know but will help you if you ever don't have a non-stick pan or you can't find the lid to your pot. You're also going to get some delicious baked apples out of this. Let's get started. So today I'm going to show you how to use a cartouche which is like a lid or a base for your cooking. So if you have a pan that's not non-stick or you don't have a lid that fits your pan, this is a great technique to know. So we're actually going to use two cartouches today. Let's start. So the way you make a cartouche is we're going to make a triangle. So we're going to fold in half one way and in half the next way. So remembering where your center fold is, remember this is in the center, right, that little point so let's keep that corner in mind, we're going to make our triangle around this corner. So we're going to fold it once, we're going to fold it again. And then you're going to use your little paper airplane looking thing and measure along your pan. So we're going to put the point in sort of the center of the pan, cut in sort of a round arc and that's going to make our cartouche. So this is the one for the bottom of the pan. We're just going to leave that in there for a second while we make the top one. All right so we'll measure this one. Again, it's going to be a little bit wider, I think about there. And for this one, because it's going on the top, we don't want to completely enclose our baked apples which is what we're gonna make, we're going to cut a hole in the center and this is going to allow a little bit of steam to escape and that is going to make our cartouche with a hole in it. So I've got two apples here, we're going to just cut them and then we're going to use a melon ball. You can also use a spoon to just cut out the middle, get rid of the seeds and we're going to stuff the center. Medium low heat, we're going to throw a little bit of butter, about a teaspoon just so we're not burning any paper. All right our butter is pretty much melted so we're gonna just get that cartouche in the bottom and that's creating your nonstick surface. We're going to add some more butter. We wanted to get a little bit foamy just to keep it a little bit hot, which it's already starting to foam on the outside. All right and that looks good so let's get our apples in and we're going to give it a little bit of the season, so I've got some salt, and only add salt to this if you're using unsalted butter. All right I'm going to drop our heat a little bit 'cause we're going to add some liquid to the pan. I've got some lemon juice here. We've got cinnamon. All right so these are looking awesome, it's time to add our sugar and I'm just going to try to go in around the apples. All right so let's just turn the heat off for a minute. We'll let those just sit in the caramel and we'll just quickly combine our stuffing. So I've got some chopped up pecans, got some shredded coconut, some honey. And, of course, some flaky sea salt. So we're just gonna combine this. So that's ready. So we're just gonna carefully flip them over. We've got our apples flipped, we're gonna fill them with our little nut/coconut mixture, All right, those guys are filled. We're gonna turn our heat back on, not too high. We're gonna finish off our sauce by adding some apple cider into the center, around. We're just gonna stick a little nob of butter on top of each apple. So our butter is on, our sauce is all ready to go, we just need our last cartouche. So this is the one with the hole in it, it's going to go right on top. So let's take this to the oven. All right our apples are baked and bubbling. I'm gonna get these out of here. I'm going to put one in a bowl for me. I'm going to drizzle some of this amazing caramel over the top. I'm going to use that spoon, we're gonna give it a little bit of a drizzle of some heavy cream as well. I'm going to eat some of this baked apple because holy crap does it smell unbelievable. Ohhhhh. Oh my goodness. It's delicious. Go make some cartouches, try this recipe and let me know how it turns out. Tag me. Go get cookin' right now.

Coming right up

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