Pommes au beurre

Ingredients

• 800 gApple
• 70 gButter
• 80 gSugar
• 60 gApricot jam
• 150 mlWater
• 5 mlLemon juice
• 120 gBrioche
• 10 gPowdered sugar

Instructions

1. 1

   Prepare the brioche croutons

   • Cut brioche into about 8 small slices or cubes.
   • Melt 30 g butter in a pan over medium heat and quickly brown the brioche pieces on both sides.
   • Place the browned brioche croutons on a baking tray, dust lightly with powdered sugar and glaze in a hot oven (or under a salamander) 5–7 minutes until glossy.
2. 2

   Prepare the syrup and apricot binding

   • Stir sugar and water in a wide pan and bring to a boil until the sugar dissolves (light syrup).
   • Reduce heat, add lemon juice and let infuse 1–2 minutes.
   • Stir in apricot jam and briefly boil, then whisk in 30 g butter until the sauce is silky. Remove from heat and keep warm.
3. 3

   Cook the apples

   • Peel and quarter the apples (or into sixths for large apples), remove cores.
   • Place apple pieces in a wide sauté pan with a little butter (10 g), pour in the prepared syrup, cover and simmer over medium heat 8–12 minutes until tender but holding shape.
   • If needed, uncover and glaze the apples briefly in the syrup for a glossy finish.
4. 4

   Plating

   • Place glazed brioche croutons on plates.
   • Top with 3–4 apple pieces each.
   • Spoon the hot apricot‑butter sauce over and serve immediately.