Sometimes when you just incidentally happen to eat a whole bowlful, there's also stomach ache in apples. Well...yeah.
But with these apples it's certain - no seeds, no ache (I solemnly swear..), enough C-Vitamin to keep you going and on top of all that there are...apples:)
The first time I tucked fruit into uniform was when I had leftover dough from a pie shell and - I tell you - it's the best way in the universe for using up that leftover dough you'd otherwise end up eating bit by bit, cursing yourself more and more and in the end - having less uniformed fruit to eat;)
Apples in uniform
4 small apples
about 170 g sweet patee brisee
3 tbsp sugar
¾ tsp cinnamon
- Peel the apples and cut the bottom parts a bit flatter so they stand up better. Core them, but don't cut through the bottom.
- Divide the dough into four and roll each part into quite a thin circle; leave a bit of dough for decorating.
- Fill the apples (as much as you can) with a mixture of sugar and cinnamon.
- Place the apples onto the dough circles and then wrap them up. Make sure the dough is of the same thickness everywhere and that it's as smooth as possible - you get four nice balls.
- Make (2) leaves for each "apple" from the leftover dough and press them onto the "apples". Use a knife to make the leaf pattern.
- Bake the apples in a buttered oven dish at 175C for about 30 minutes until they look golden.
- Eat while still warm, serve with vanilla sauce or -ice cream.
A bit of ice cream or vanilla sauce and this dessert should do the trick:)