Food & Cooking Recipes Dessert & Treats Recipes Baked Apples (Pommes Bonne Femme) 3.4 (31) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Yield: 6 Pommes bonnes femmes is a classic French baked apple dish. Marie-Aude Rose, the Parisian chef behind the much-lauded all-day cafe La Mercerie in New York, learned this version from her grandmother. The tender baked apples are finished with raspberry jam and toasted hazelnuts. Ingredients 6 baking apples (preferably organic, such as Honeycrisp), cored ¼ cup plus 2 tablespoons sugar 6 tablespoons unsalted butter, preferably European-style Grated zest of 1/2 orange, preferably organic ½ cup raspberry or gooseberry jam ⅔ cup chopped toasted hazelnuts Toasted-Flour Cookies, optional Directions Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples should not tip over). In a small bowl, combine sugar, butter, and orange zest until well incorporated. Transfer to a piping bag; pipe butter mixture into each apple, dividing evenly. Add 2 tablespoons water to baking dish. Bake, basting twice with pan juices, until apples are tender but not falling apart, 40 to 50 minutes. Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to each apple; sprinkle each with a scant tablespoon of hazelnuts. Serve warm with cookies, if desired. Cook's Notes To let the flavor of the apples shine, chef Marie-Aude Rose prefers jam that is a maximum of 40 percent sugar and that doesn't use any preservatives (lemon juice and pectin only). Rate it Print