A simple French dessert made from apples and some pantry basics makes this sweet baked Apple La Flognarde, another Little Jewel from the Kitchen Recipe Collection, perfect for Mother’s Day.
FLAUGNARDE VS CLAFOUTI
I have featured both a clafoutis and flaugnarde recipes previously at Bijouxs, and they provide the basis of this recipe as well. All of these simple French fruit desserts begin with what you will recognize as very thin crepe-like batter, that when baked, surrounds the fruit with a semi-firm custard. Served warm or as a cold dessert, these are French simplicity at its best.
TRADTIONAL APPLE LA FOLGNARDE
Really, Apple La Flognarde is a clafoutis. That is to say that when made with apples this dish is more commonly referred to as a flognarde, the same simple sweet batter is used. The author Colette wrote “The flognarde becomes a huge blister that fills the oven, turning golden, brown, bursting here, swelling there…At the height of its eruptions, remove it, sweeten it with a little powdered sugar and share it while it’s boiling hot.” I love this perfect description of this apple dish.
I peel and chop the apple into large chunks that rise up when baking and create crispy peaks. These peaks create deep nooks for the Crème Anglaise and powdered sugar to sink into, dreamy.
SWEET ENDINGS
This simple, crustless eggy custard-based dessert pairs well with a dousing of Crème Anglaise, very easily created by melting vanilla gelato or ice cream. The sweet cream adds a richness to the dessert. Happy Mother’s Day.
