Jacques Pepin's Baked Apples 6.000

James M. Thresher for The Washington Post

Nov 5, 2008

In this simple preparation, the apples achieve an almost puddinglike consistency.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 3 medium Golden Delicious apples, stemmed (about 1 1/2 pounds)
  • 1/3 cup sugar
  • 6 teaspoons jam or preserves, such as apricot
  • 1/2 cup water
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • Zest of 1 medium lemon, removed in wide strips with a vegetable peeler (all white pith removed)
  • Sour cream, for garnish


Preheat the oven to 425 degrees. Have ready a medium gratin dish large enough to hold 6 apple halves in a single layer.

Use a vegetable peeler to remove a 1-inch-wide strip of peel around the middle of each apple. Cut the apples in half horizontally, then core them.

Arrange the apple halves cut side up in the dish. Sprinkle with the sugar, then place a teaspoon of the jam or preserves in the center of each apple half. Pour the water in the bottom of the dish. Dot the apple halves with the pieces of butter, then arrange the strips of lemon zest in and around the apples.

Bake for about 30 minutes or until the apples are very tender. Serve warm or at room temperature, with a dollop of sour cream on each half.

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Recipe Source

From chef Jacques Pepin.

Tested by Jacques Pepin.

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E-mail questions to the Food Section at food@washpost.com.