Bernard de Clairvaux’s Apples in applesauce

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For 6 people – Preparation time: 20 minutes – Cooking time: 30 minutes

12 reinette apples – 100 g caster sugar – 1 teaspoon vanilla extract – 1 pinch of cinnamon – 6 tablespoons apricot jam – 100 g butter – 1 glass of water

• Make some applesauce with 6 apples peeled and cut into small pieces, the vanilla extract, the cinnamon and half a glass of water.
• Cook until thick enough.
• Pour the applesauce in a baking dish and cover it with the jam.
• Meanwhile, peel and seed 6 other apples.
• Empty the upper part and put a little piece of butter into the hole.
• Place in another baking dish and sprinkle with the sugar and the remaining half glass of water.
• Place in hot oven for 20 minutes.
• Take the apples out of the oven with a skimmer and place them on the bed of applesauce and jam.
• Put back into the oven for another 10 minutes.
• Serve warm.

Head and featured photo© Emmanuelle de Marne