Recipes > Desserts > Apples au beurre

Apples au beurre


  • 12 large tart apples
  • 1/4 pound melted butter
  • 1/4 pound sugar
  • 1 teaspoonful vanilla extract
  • 4 tablespoonfuls apple jelly
  • fleurons of puff paste


Pare, cut and quarter the apples, remove the cores and put the apples in a wide kettle with the melted butter, sugar and vanilla extract; cover and let them simmer over a slow fire for 10 minutes; then turn each piece over, add 2 tablespoonfuls water and let them stew till tender, but not broken; transfer the apples to a dish; pile them up high in center; add the apple jelly to the syrup, let it boil up and if too thick add a little more water; pour it over the apples and lay around the edge fleurons of puff paste.


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Desserts and Salads (1920).

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