Along with her photo submission, Sandy L. M. writes: “The recipe wasn’t difficult, but I needed to make a small adjustment. I couldn’t find 6 ounce apples. What was available for purchase was 8 ounce apples. So, I bought 5 apples and cooked 4 of them in a 10″ skillet. As I finished putting the caps on the apples before I baked them I couldn’t help but to notice that they looked like beret-crowned, curly-haired fat little French men in a hot tub. As they cooked, they started to shrink and ended up looking like mushrooms instead. It was amazing that the extra filling (filling meant for 6 apples squeezed into 4) stayed put throughout the oven basting phase. The best part was eating the apples. As they were served for brunch, I loaded the side of the apples with a dollop of crème fraîche — a perfect fit for those fat little French men! Truly, these were the best baked apples I’ve ever had. Thanks for a wonderful recipe!”
Congratulations Sandy! Your entry won for three specific reasons. One: Figuring out the best way to use apples that were bigger than specified in the recipe (way to wing it!). Two: Using crème fraîche to serve with those gorgeous puppies (it’s my favorite of the cultured creams). And three: the use of the term “beret-crowned, curly-haired fat little French men in a hot tub.” Try as I might, I will never look at a baked apple the same way.
Way to go! Bridget