French Friday with Dorie
This is a very easy and quick dessert to assemble, but it does require some time in the oven. Two hours to be exact. I sliced the apples very thin and layered them with melted butter and a sprinkling of sugar mixed with ground ginger and a pinch of ground coriander. And I also sprinkled a little zest of orange on each layer. Instead of wrapping the cups in plastic as the recipe suggests, I used Martha Stewart's parchment-lined foil which I love and use quite a bit. Then I put a ramekin on top for weight.
I was really surprised when I unmolded the apples and saw that they had shrunk so much. Even though I had layered the apples to the top of the cup I ended up with a little less than half of a cup of baked apples. After taking them out of the oven, I put a scoop of vanilla ice cream on top.
The cold ice cream with the hot apples was so delicious together. My only regret is that the orange zest overwhelmed the taste of the apples. If I make this again I will omit it. John thought this was just 'okay', but my daughter really liked it and said that it made such a nice, light dessert and loved the layered effect of the apples. John thought that the apples would have been better without the orange zest and cinnamon instead of the ginger. I thought it was good, but wouldn't mind trying it again with the cinnamon.
See what everyone else thought over at French Fridays with Dorie.