By Philippe Broad
PARIS, 28 OCTOBER 2012 This old family recipe never ceases to
amaze and first-time guests are frequently at a loss to define precisely
the main ingredient at the first taste. Its richly concentrated and very
sweet flavours mean that portions will be relatively small. Serve chilled
with an equally chilled crème anglaise. The main point is to
ensure that you have 2 parts cored, peeled and diced apples for 1 part
2 lbs Apples once peeled, cored and diced
1 lb Sugar
1 Vanilla pod
Peel, core and dice the apples into small cubes (not slices). Grate the
rind of 1 lemon.
In a pan, melt and cook the sugar until it caramelises. This needs
watching carefully so that it does not burn. Then immediately incorporate
the apples, lemon rind and vanilla pod, stiring thoroughly.
Cook gently over a low heat, for at least 1 hour, until the apples have
taken on a jelly-like consistency. Allow to cool, then butter a mould,
remove the vanilla pod and pour in the mixture. Chill in the refrigerator
for several hours (minimum 2 hours in the freezer).
To serve, demould the gateau by placing the mould for a few seconds in
hot water and then overturning onto a serving dish. Serve the gateau with
a light crème anglaise or custard.