Raspberry Pomme

[Raspberry Pomme; mb©-05]

~~~~The desert: (Rasberry Apple)
Once you prepare this, you will serve it again, and again...

(Serves 6)
6 Large Apples
1-3/4 cup (250 g) flour
1-1/2 teaspoons salt - 1/4 lb (125 g) butter
1 tablespoon granulated sugar
1 egg yolk - 7/8 cup (20 cl) water
1/2 (250 g) butter, softened
4 tablespoons (50g) granulated sugar
2 teaspoons powdered cinnamon

Make ordinary pie dough with the ingredients indicated. Roll it out and cut it into large circular pieces, each big enough to enclose a whole apple completely. Save any scraps of dough for decorating.
Core the apples using an apple corer. With the tip of a knife, draw a little line around the top quarter of each apple to keep it from bursting when baked. Fill the center of each apple with butter mixed with sugar and cinnamon. Wrap each apple in a piece of dough - cut to look like leaves (or any shape, you like.) (^_^)

Place the apples on a lightly oiled baking sheet, and bake for 25 to 30 min.
Serve apples on desert plates with raspberry sauce.
For the sauce:
1 lb (400 g) raspberries
1 cup (25 cl) water
2-1/2 (500g) granulated sugar
dash of Grand Marnier

Tip: 1. Carefully place plates to warm, prior to serving.
Tip: 2. If you prefer more of a Raspberry syrup, add 1/4 pound (100g) of raspberries at the end of the preparation (for color and taste) to my syrup recipe here.

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