Spiced Savoie apples delight
Savoie apples and pears were the fi rst fruit to be awarded the Indication Géographique Protégée (IGP) label in 1996. The area has 260ha of orchards at altitudes between 400 and 800m, organically farmed in an ideal climate. Overall, there are 16 varieties of tasty, crunchy Savoie apples.
6 Savoie apples
60g of peeled pistachios
6 aniseed stars
6 sticks of cinnamon
6 teaspoonfuls of creamy honey tree oil
6 pats of salted butter
Cut out a thin crown on the top of each Savoie apple. Hollow out the apples – taking care not to pierce the outsides. Pack them together in an oven dish.
Fill each apple with 10g of pistachios, 1 aniseed star cut into pieces, half a cinnamon stick and 1 or 2 thin slices of orange peel. Allow to infuse for at least 3 hours.
Add a little honey and a pat of butter. Add 10cc of water to the oven dish. Replace the crowns.
Preheat the oven to 180°C and bake for 20 minutes.