4 large Golden Delicious apples
2 tablespoon lemon juice
4 tablespoons granulated sugar
3tablespons water
2 teaspoons julienned lemon rind
1/3 cup water
1 tablespoon unsalted butter
4 tablespoons sour cream or yogurt


1. Remove the apple stems with a little adjoining skin and flesh, and place the in a bowl with the lemon juice. Set aside for use as a decoration.

2. Cut the apples in half lengthwise, and core them. Then cut each half crosswise into 1/4 inch thick slices to make about 6 loosely packed cups.

3. In a skillet, combine the sugar and the 3 tablespoons of water, and cook over medium-high heat until the mixture turns into a dark brown caramel- about 3-4 minutes. Add the apple slices, the lemon rind, the 1/3 cup of water and the butter. Mix well, reduce the heat, and cook at a gentle boil, covered for about 7 minutes. The apples should be tender and most of the moisture gone. Remove the lid, and cook, rolling the apples in the caramel, for about 5 minutes over high heat until the juice has turned again into caramel and the apple pieces are browned. Let cool to lukewarm.

4. Meanwhile, line four small soufflÈ molds or ramekins with plastic wrap. Pack the lukewarm apple mixture into the molds, cover with plastic wrap and refrigerate until cold.

5. At serving time, unmold the timbales, and decorate them with the reserved apple stems. Serve each with a tablespoon of sour cream or yogurt.
This dessert is made ahead of time and kept in the refrigerator for about 2 days. Jacques Pepin likes to serve it with a little sour cream or plain yogurt which cuts some of the sweetness of the apples.
Caramelized Apple Timbale
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