Baked Apple Aixoise


Another Provençal “variation” from my cousin Andrée, the creator of the Provençal version of Magical “Mimosa” Leek Soup. She also loved the family’s classic Alsatian recipe for baked apple in French Women Don’t Get Fat.


4 Golden Delicious apples
1 Meyer lemon
4 rosemary sprigs
2 tablespoons olive oil
4 cloves
2 tablespoons lavender honey

Yield: 4 servings


Preheat the oven to 350 degrees. Carefully remove part of each apple’s core to form a cavity in the center of the apple (but not a tunnel through it). Peel the Meyer lemon into strips and reserve the skin. Into each apple put a strip of Meyer lemon skin, a sprig of rosemary, 1⁄2 tablespoon of the oil, 1 clove, and 1⁄2 tablespoon of the honey. Put the apples in a baking dish and add 2⁄3 cup water. Cook in the preheated oven for 45 minutes or until the apples start splitting. Serve warm.