Baked apples with blueberries and fudge sauce


(For 4 portions)

  • 2 punnets Atsina Cress
  • 8 to 12 medium golden apples
  • 120g blueberries
  • 300g caster sugar
  • 400ml water
  • 80g unsalted butter
  • icing sugar


  • Peel and core the golden apples. 
  • Place then in a baking tray and add a piece of butter on each one. 
  • Sprinkle the sugar all over the fruits and pour the water in the tray gently to cover the bottom.  
  • Cook in the oven at 220°C for at least 20 minutes. 
  • Remove the apples gently from the tray and pour the liquid into a saucepan. 
  • Reduce the cooking liquid to a caramel or ‘fudge sauce’.
  • Place 2 or 3 apples (depending of the size of the fruit) on each plate and pour the fudge sauce over them. 
  • Add the blueberries, the Atsina Cress and dust with icing sugar. 
  • Serve. 

Recipe: Franck Pontais

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