Pommes au Beurre (Buttered Apples)

Ingredients

• six or eight fine apples
• a quarter of a pound more, cut small
• as much sifted sugar as will sweeten the dish highly
• a teaspoonful of pounded cinnamon
• as much warm apricot jam as it will contain

Method

1. 1

   Pare and core the apples, fill with butter, stew until tender, sweeten with sugar and cinnamon, and serve with apricot jam.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 428. The excerpt below is the record exactly as published.

POMMES AU BEURRK ( Buttered apples. Excellent.) Pare six or eight fine apples of a firm but good boiling kind, and core without piercing them through, or dividing them ; fill the cavities with fresh butter, put a quarter of a pound more, cut small, into a stewpan just large enough to contain the apples in a single layer, place them closely together on it, and stew them as softly as possible , turning them occasionally until they are almost sufficiently tender to serve ; then strew upon them as much sifted sugar as will sweeten the dish highly, and a teaspoonful of pounded cinnamon ; shake these well in and upon the fruit, and stew it for a few minutes longer. Lift it out, arrange it in a hot dish, put into each apple as much warm apricot jam as it will contain

Cook this with the app: pantry check, scaling, and the assistant.