Hej! David here from Cocoa & Lavender , with a little Svensk kärlek for you today. Ron is kindly allowing me to share a sweet autumnal recipe with you that I learned years ago. It is one that has become a favorite in our household, especially when half the household (of two) doesn’t really like desserts. Wait, what?
Yes, there are people who don’t like desserts. Mostly, their complaints involve things being too sweet. For others, it’s the way they grew up — desserts were for special occasions only. Lucky for me, my mother felt her four boys should have a new and different dessert every day. Funny thing; now that I’m recalling that, Mom rarely ate the desserts herself.
Today’s recipe is based on a Julia Child recipe, but I’m doing it with a Swedish twist; you know the old saying, “When in Stockholm…” These ‘long and slow’ roasted apples are a simple dessert, sweet enough for me, though not too sweet for my savory-loving friends. They do take a bit of preparation; having a mandoline for the slicing helps, but a sharp knife will also do the job.
To be honest, I can’t remember how they were originally spiced by Julia, because I’ve made them this way since I first came across the recipe. While I love the traditional apple pie spices — cinnamon and nutmeg — I feel the apple was unfairly stuck in that spice rut.
So many other flavors work well with this biblical fruit: coriander, star anise, rosemary, thyme, cloves, ginger. In my Swedish-inspired version, they are tinged with cardamom and saffron.
Cardamom has long been associated with Sweden, though it is native to South India. Through trade routes, it came to Scandinavia via Constantinople (modern day Istanbul) about 1,000 years ago, and made its first appearance in cookbooks there in the mid-1400s. Swedes are, by far, the greatest consumers of cardamom, using 60 times as much as we do in the States. (I’m working hard to change that.) It is used in both savory and sweet preparations — like Ron’s Kanelbullar (/autumn-and-cinnamon/) and Semlor Buns (/semla-swedish-bun/). Saffron is also very popular in Sweden and, like cardamom, is often found in both savory and sweet dishes. It is most prevalent at Jultid (Christmastime) and is used in the wonderful Swedish saffron buns called Lussekatter (/lussekatter-swedish-tradition/).
Though not originally intending to evoke Swedish flavors, I unwittingly combined these two iconic ingredients into one apple dish. The result is a meltingly delicious dessert that almost defies description.
In the low autumn sunlight at the kitchen window it looks like a jewel. It cuts like butter, and gives the diner that perfect sense of closure after a meal.
Thanks for reading. Now, go get some juicy apples and make a batch of Julias Äpplen!
~ David
Julias Äpplen
- 1/4 cup sugar
- 1/8 teaspoon ground cardamom
- 2 packets powdered saffron (each 0.15 grams) *
- 4 medium Gala apples
- 4 tablespoons unsalted butter, melted, plus extra for molds
- vanilla ice cream, for garnish
Center a rack in the oven and preheat to 300°F (150°C). Generously butter four 3/4-cup ramekins. Line a rimmed baking sheet with parchment paper.
Whisk together the sugar, cardamom, and saffron in a small bowl. *
I like to start by making sure the diameter of the apples fit well within the ramekins. If they seem a bit large, you can trim the apples to fit snugly. Peel the apples and cut them in half across the equator; remove the cores with a melon baller. Using a mandoline (and a Kevlar glove to keep your fingers safe), slice the apples 1/8-inch thick. Keep apple slices in order so that you can reassemble the apples in the ramekins.
Slice by slice, stack each apple in its ramekin, brushing each slice with some melted butter and then sprinkling it with the sugar and spice mixture. After the final slice, top each apple with a small round of parchment paper (about the diameter of the ramekin). Place each ramekin on a 9-inch x 12-inch piece of aluminum foil. Wrap the foil upward and over the ramekins, pressing down the apples a bit, and seal foil tightly. Put the ramekins on the parchment-lined baking sheet and poke two holes in the foil on top of each with the tip of a sharp knife.
Bake at 300°F (150°C) for 2 hours. Remove from the oven and set aside to cool. (I made these ahead in the morning and let them sit at room temperature all day, inside their foil
To serve, remove the foil and the small disk of parchment. Use a thin spatula to loosen the sides and bottom, then turn out onto a serving plate. Make sure all the wonderful spice-infused butter gets drizzled over the apples. Garnish with a tiny scoop of ice cream (too much will overwhelm the delicacy of the dish) and serve.
Serves 4.
* Notes: 1) If you do not have powdered saffron, you can pulverize 1 teaspoon saffron threads to make about 1/8 teaspoon powdered saffron. 2) If you have leftover spiced sugar, save it to sprinkle on buttered toast; it’s delicious!
Now, guys, that’s what I call autumn comfort food. I’d like to thank David over at Cocoa & Lavender, for sharing his wonderful blogging skills here at Lost in a Pot. If you haven’t met David, I encourage you to visit his wonderful blog HERE.
So, I plan to be back at the keyboard soon, with a story of a famous old farmer, cat, and a weavery (is that a word in English?) which dates back to the 1600s.
As always thanks so much for reading, and please do say hello to David in the comments below.
tack så mycket – Ron of Lost in a Pot
I wanted to thank you again David for this most excellent post. I must confess I’ve not been able to try this yummy-looking dessert yet as I’m kinda indisposed at this time. But, I promise I will. In the meantime, I hope you guys give it a try…
Thanks, Ron! It was really fun writing this post. I hope your readers enjoy it.
Well, I am one of those people who rarely eats desserts. I did not say I disliked them !! But this I have to try soonest for multiple reasons . . . Firstly I find the method very interesting, having learned a similar technique this week in the final of this year’s British Masterchef. Secondly cardamom and saffron are also much used in my birth country . . . in a way this could have come from home. Thank you David . . . and the very bestest Ron for your recovery . . .
Thanks, Eha! What I love about this is how light it is. Really quiet special. Yesterday, as I made these yet again, I started to dream up variations on putting it together. Stay tuned!
This is beautiful. I’m not a dessert eater myself, but I’d certainly eat this! And I’ve never known about powdered saffron!
Powdered saffron from Italy is really quite good. I have both the threads and the powder, and I’m well aware that I use the powdered saffron so that I can pretend I’m in Italy!
Stunning dessert! Great idea, to use saffron and cardamom together.
Looking forward to seeing your posts again. 🙂
Thanks so much, Ronit! The flavors pair beautifully.
Thank you for sharing. I’m glad to have discover ed your blog. 🙂
Thanks for following me, Ronit! I just subscribed to your blog, too!
What a beautiful dessert. I am in Germany right now with lots of apple tress. This would be the perfect dessert . Ron and David , thank you. Ron, I hope you are feeling better soon.
I hope you get a chance to make it for your family when you were there, Gerlinde! And, like you and all the others, I hope Ron is back on track soon!
Oh how awesome to read David’s recipe here! When I got the newsletter for a moment I got confused because I thought it was from Cocoa and Lavender lol! Great feature, off making my share of his äpple now!
I didn’t mean to confuse everyone this morning, Eva! 🙂 I should’ve said that it’s very easy to make one of these apples just for yourself!
Sounds like a perfect Fall dessert! I live in apple country – the Great Lakes State of Michigan so we are all about apple desserts. Love the cardamon addition. A mandoline is one of those gadgets I have but never use – always afraid I will nick a finger or worse. I’ve missed Ron too and his interesting posts – I’m glad he has taken the time to stop by and comment on my blog.
Judi — through another blogger who commented above (Mimi) I discovered Kevlar gloves. because I, like you, would easily slice off of fingertip. The gloves are easy to use, lightweight, and wash well. I highly recommend getting a pair! Then you’ll be free to make this wonderful apple dish with your Michigan apples and cardamom or whatever else you’d like to put in them!
Actually, after looking in a kitchen drawn I found some gloves but I’m not sure they provide the best protection. I can’t identify the brand but will certainly look into further. There are lots of choices…
My Kevlar gloves are very thin, giving lots of dexterity when using knives/mandolines!
Thanks, David, Ron, for sharing this beautiful, lighter Fall dessert! I didn’t grow up eating dessert, but I did enjoy some fruits after a meal. So this lovely dessert fits the bill perfectly.
It really does fit the bill, Angie. Thanks for your comment, and for reading!
That looks delicious – I love the combination of cardamom and saffron!
I’m sure you will enjoy this a lot! Thanks for your comment, Mad Dog!
What a terrific dish! I do like desserts, too much, alas. And growing up my mom usually had some kind of dessert for dinner, too. Baked apples were also an autumnal treat. These look so much better than hers. Really nice — thanks for this, David. And Ron, glad to learn you plan to be posting again soon — looking forward to it.
Glad to know you’re in the same boat as I am, John. That is, liking to search too much. This one, though, I’m not pack on the pounds! I know you and Mrs. KR will love it.
Thanks, Ron, for having David post a recipe, and thanks, David, for such an amazing one! I think the real genius is in slicing the apples. It makes the most incredible presentation.
Thanks, Jeff — it’s fun to “visit” Sweden and Ron! Yes, this may be my new favorite dessert. You should see them on the later afternoon light – like apple gems!
I’ve become a huge fan of cardamom, and I love seeing it in this recipe! We just picked a bunch of apples this past weekend, so I need to try this recipe now. Nice and easy…and perfect for fall!
Thanks, David. I hope you enjoy them!
Great to see you sharing this beautiful apple dessert at Ron’s place ! Best regards to both of you ! 🙂
Now, Davorka, if we could only all be in the same room to share this dessert!
Yes I’m one of those people who saves dessert for special occasions, but I do have a soft spot for stewed or baked fruits. And this one looks incredible.
And that tidbit about cardamom was really interesting. As I quickly scanned the recipe (before reading the write up) I wondered what it was doing in a supposedly Swedish dish… Now I know.
I did know this about you, Frank — something you and Mark have in common. And, as he loves this dessert, I’m sure you will, too!
I don’t think I’ve ever come across cardamom in Italian cuisine — do you know of any Italian dishes that use it?
Hi Ron, I was pleased to see a post from you and hope you are well. This is exactly the kind of fall season dessert I love, especially since it can be make ahead. I’ve pinned it and plan to make it soon. Thank you.
Thanks, Liz – I hope you enjoy them!
What a delicious fall dessert! The addition of cardamom takes it to another level. Thanks for sharing this gem, David. Ron, looking forward to more yummy recipes on your blog! Take care.
I hope you get a chance to make it, Jas!
how pretty is that dessert david! i love the flaovurs of cardamom and saffron, and they go so well with apples. It’s not apple season particularly here but of course you can still buy cold room apples. we are in the season of asparagus and heading for stone fruit and cherries at christmas… did i say christmas???? Hi ROn!!
I love the idea of cherries at Christmas, Sherry! Yes, apples (most varieties) are good year round now. Still, there is something special about them when they are in season!
yes we know it’s summer and christmas when cherry season is in full swing.
WOW! What a fabulous dessert! I’m not a big dessert eater even though I love them, most are so heavy and full of unneeded calories. This dessert however, looks absolutely delicious, healthy and not too filling. Thanks so much for sharing. Ron, thanks to you for inviting David to share this great recipe.
Thanks, MJ — I do think this is the perfect way to end a meal!
I love cardamom and these apples look so enticing! I simply love your version on Julia’s recipe! Such a tasty and elegant dessert to serve at a dinner party!
Thanks, Shashok! It is truly an elegant dessert, and it’s simplicity is what makes it so, in my mind. Thanks for visiting Cocoa & Lavender, too – obviously I’m in an apple frame of mind!
David, these are scrumptious! Little morsels of heaven. Thanks so much for posting here so we could meet you.
Ron, sending you loads of positive thoughts and energies your way.
Thanks, and it’s nice to meet you, as well. They are quite heavenly and it’s a pretty healthy dessert, all in all.
What a deliciously different take on an apple dessert. I can just imagine the buttery, spicy taste, but I’ll have to make it for real to enjoy it myself. Thanks David for your guest post, and Ron, I hope you are feeling well.
Thanks, Linda! You really should try it now that it’s apple season! Let me know what you think.
I haven’t baked an apple in far too long–and never like this. Now on my must try list!
I’m doing my best to help you use up the apples in your fridge, Inger!
Hi Ron, I think I’ve lost the plot, as I’ve just read David’s wonderful post on Julias Applen and how clever to slice the apples and use cardamon and saffron but can’t seem to find the box to make a comment. Perhaps there’s a cutoff date on comments? I love the whole idea of how this dish is constructed. I am really looking forward to trying this recipe. What a wonderful idea to host Cocoa and Lavendar on your blog with such an amazing recipe. Take care. Pauline
Hi Pauline! I’m glad Ron was able to post your comment and I see he has things fixed now! I hope you try these apples – they are truly a special dish. Stay well and happy!
Really want to try this. Looks awesome.
I hope you get to try it anf that you enjoy it!
Ron, it was such a treat meeting David here! And a lovely way to prepare an apple dessert. I’m intrigued by the addition of saffron. David, your description of it looking like a jewel and cutting like butter has me dreaming about it! It’s remarkable that your mom made you sweets that often. What a lucky boy!
Nice to see you on the other side of the pond, Kelly!
Kelly, it was truly a pleasure having David here, and what a fine recipe he gave us. Thanks for stopping by…
A pleasure! Glad you all enjoy them.
Delicius recipe, thank you! Wishes from Lithuania! 🙂