We were in the kitchen in London, it was one of those rare mornings when the sun peeped out. We were sitting on the edge of our stools still wrapped in sleep and heavy sweaters. I had made a light breakfast, nothing special to me, although I secretly nourished the faith in the flattering power of butter and sugar caramelized on a high flame. You have to post it! What, this recipe? a stewed apple?
You usually stew an apple when you want a comfort food, to hold in your hands a steaming cup to warm you slowly, from inside out. The stewed apple is exactly like your old worn and soft robe that you hide in the wardrobe when someone comes home. Then you add a knob of butter, and everything changes.
French atmosphere, the fragrance of the pain au chocolat from the boulangerie on the corner down the street, La vie en rose resonating from an open window overlooking the town square with the white curtains fluttering in a subtle breeze.
The apple cooked with a knob of butter is a Tarte Tatin without the tart, many small caramelized fruity slices, an interesting contrast with a cup of plain yogurt as spring afternoon break, sitting by the window to smell the blooming flowers.
- 2 small IGP Annurca apples *, or 1 Golden Delicious apple
- 1 knob of butter
- 1 tablespoon sugar
- plain yogurt or milk ice cream to serve
- Peel and core the apples, then cut them into thin slices.
- In a saucepan melt the butter, then add the sliced apples and a tablespoon of sugar.
- Cook over medium heat stirring often until the apple slices are soft inside and golden and caramelized on each side.
- Serve the apples with a tablespoon of plain yogurt or a scoop of milk ice cream.
* Annurca apple is an IGP (Protected Geographical Denomination) apple from Campania, a beautiful region in the South of Italy. The Annurca apple is renowed as the Queen of Apples for its outstanding qualities, its juicy and crispy flesh and its sweet and pleasantly tart flavour.