French inspired cooking

The Eyeopener's food and nutrition guide, Julie Van Rosendaal has some tips for cooking in the French style.

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Skillet Apple Charlotte

adapted from Jacques Pepin

3 Granny Smith apples (about 1 1/2 pounds)--peeled, cored and cut into sixths

2 tablespoons pure maple syrup

1 tablespoon honey

3 tablespoons unsalted butter

4 slices white sandwich bread, crusts removed

1 teaspoon sugar

3 tablespoons apricot preserves or apple jelly

Sour cream, for serving

Preheat the oven to 400°. In a 7- or 8-inch cast iron skillet, arrange the apples snugly, cored side up. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil over high heat. Reduce the heat to low, cover and cook, gently shaking the pan occasionally, until the apples are tender, 5 minutes.

Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, about 7 minutes.

Arrange the bread slices in a square on a work surface. Trim the corners of the slices to form a round the size of the skillet. Spread the bread with the remaining 1 tablespoon of butter and sprinkle with the sugar.

Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate.

If you like, in a heatproof bowl, melt the preserves in a microwave oven for 30 seconds. Spread over the apples. Cut into wedges and serve warm with a dollop of sour cream. Serves 6.