Sunday, December 7, 2008

Apple Galette: Redux

Last time it was funny, but tasty. This time, just tasty. I made a new Apple Galette because I still had a ton of apples. This time I used a wider mix of apples (red delicious, fuji, granny smith), more cinnamon, no nutmeg (though the nutmeg wasn't exactly a bad idea; just wanted something cinnamony instead of nutmegy this time), lemon juice (instead of limeade), and caramel.

The caramel was homemade using awesome organic sugar and organic whipping cream. I didn't take any pics of it simmering, but its not exactly a special recipe, so I give you permission to JFGI.

For more about galetting, check the previous post. This one is going to be about pictures from here on. The images are larger than usual, so feel free to click on them for some closeup appley goodness.

Oh, you can't see the pictures. Well, the galette was prepared with spiral-sliced apples from an apple slicer, so the ends of the apples still had some peel on them. I don't have any strong objections to apple peel, do you?

It was steamy coming out.
Unpeeled apples and caramel. Winning combination? I think so.
Serving suggestion: A la mode


  1. Oh yum.

    I would like to put in my order for a boyfriend who will bake me such a fantastic treat here in London. Can you deliver by 26 Dec?


  2. Like you'd ever let your boyfriend touch cooking implements in your fancy London kitchen, muffin.