Beurre noisette cooked apples
- 250 g butter
- 2 granny smith apples
First we need to make the beurre noisette. Begin by heating the butter and continue heating it to caramelize the solids. Stir it every now and then.
Once a golden color has formed you can set it aside for later.
Now take the apples and peel them. Then cut little balls out of the apples with a pommes Parisienne scoop. The apple trimmings you can just eat or use for another recipe.
Transfer the apple balls into the beurre noisette and heat them up on a low heat. Continue heating the apples till cooked. This takes about an hour.
Then transfer the apples and beurre noisette into a container and keep it in your fridge for later.
