Spiced Savoy apples delight recipe
Savoy apples and pears were the first fruits 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 Savoy apples
- 60g peeled pistachios
- 6 aniseed stars
- 1 orange
- 6 cinnamon sticks
- 6 cloves
- 6 tablespoon of creamy honey tree oil
- 6 pats salted butter
Cut out a thin crown on the top of each Savoy 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.
Leave to stand for at least 3 hours.
Add a little honey and a pat of butter.
Add 10cl of water to the oven dish.
Replace the crowns.
Preheat the oven to 180°C and bake for 20min.
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.