Pommes Normande en belle vue

4 lbs cooking apples (peel, core and slice for about 10 cups)
1/2 tsp of cinnamon
grated peel of one lemon
1/4 cup of granulated sugar
1/4 cup of a good cognac or apple brandy
4 Tbsp of butter
4 eggs & 1 egg white


1/2 cup of sugar
2 Tbsp of water

  • Cook the apples over high heat, covered for 10 min.
  • Turn down the heat and cook for another 15 minutes or until tender and broken down.
  • Preheat oven to 400°F.
  • While the apples are cooking, make the caramel with 1/2 cup of sugar and 2 Tbsp of water in a saucepan.
  • As soon as it turns gold in color, line a 6 cup, fireproof, cylindrical mold.
  • Mix together the cinnamon, peel of lemon and sugar and add to the apple sauce.
  • Boil until the apples are reduced to a thick purée. You should have about 4 cups of applesauce.
  • Remove from the heat and mix in the cognac or brandy and the butter.
  • One by one, beat in the eggs and the egg white.
  • Turn the apple mixture into the caramel-lined mold.
  • Cover with a plate and set in a deep saucepan with boiling water.
  • Place in lower third of preheated oven and cook for 1 hour.
  • Uncover and cook until the dessert shrinks from the side and the top is set except at the very center.
  • Check with a knife after about 1/2 hour.
  • Remove the mold from the saucepan and allow to cool for 20 minutes.
  • Reverse on a serving dish and serve warm.
  • To serve cold, chill overnight and reverse on a serving dish; in a few minutes it will dislodge itself from the mold.
  • Simmer some brandy in the mold to dissolve any remaining caramel and strain over the dessert.
  • You can also serve it with a warm crème anglaise.