Caramelized apples with fresh rosemary
4 servings
35 minutes
Caramelized apples with fresh rosemary are an exquisite French treat embodying the harmony of sweet and spicy flavors. The history of this dish traces back to traditional desserts of Provence, where rosemary is often used to add depth to aromas. Apples baked in cider with subtle notes of cinnamon and caramel acquire a tender texture and rich flavor, while fresh rosemary adds a barely noticeable spiciness, creating a unique gastronomic experience. This treat pairs perfectly with thick Greek yogurt, adding creamy freshness and balancing sweetness. Caramelized apples can be served as a standalone dessert or used as an addition to morning toast or pastries, turning an ordinary meal into true delight.
1
Preheat the oven to 230 degrees.
2
In a saucepan, bring the cider with rosemary to a boil. Remove from heat and let it sit for 5 minutes. Remove the rosemary.
- Cider: 1.5 glass
- Fresh rosemary: 3 stems
3
Peel the apples and remove the cores, then cut each into 12 wedges.
4
In a large bowl, mix sugar, cinnamon, and salt. Add the apples and stir.
- Sugar: 0.3 glass
- Ground cinnamon: 0.3 teaspoon
- Coarse salt: 0.3 teaspoon
- Green apples: 3 pieces
5
Grease the baking tray with vegetable oil. Arrange the apples in a single layer and send to the oven for 9 minutes. Then stir and return to the oven for another 5 minutes.
- Vegetable oil: to taste
6
Carefully pour the cider onto the baking sheet and return to the oven for 5 minutes until the apples are soft.
- Cider: 1.5 glass
7
Preheat the grill in the oven and place the baking tray for a couple of minutes to lightly brown the apples.
8
Place the apples with juice in dessert bowls and serve with yogurt.
- Greek yogurt: 1 glass