Photo and styling by Bèatrice Peltre

It is not unusual for me to find a few pieces of overlooked fruit in the bottom drawer of our refrigerator. When this happens with apples, if I am not making a compote de pommes (stewed apples), I like to use them in a clafoutis, or a sweet gratin. My forgotten fruit always thanks me for this happy and tasty transformation.

Serves 4

unsalted butter, for molds
2 large apples, peeled, cored and sliced
4 large egg yolks
1/3 cup blond cane sugar
¼ cup plus 2 tablespoons almond meal
1/3 cup heavy cream
1½ teaspoons pure vanilla extract
4 tablespoons dark chocolate chips (optional)
confectioners’ sugar, to dust and serve

Preheat oven to 400°F.

Butter 4 (4½-inch) ramekins; set aside. Arrange the slices of apple at the bottom of the ramekins; set aside. In a bowl, beat the egg yolks with the sugar. Beat in the almond meal. Pour in the heavy cream and vanilla and whisk until combined.

Divide the vanilla-flavored batter over the apples and add chocolate chips, if using. Bake the gratins for 30–35 minutes, or until the batter is set. Remove from the oven and let cool slightly. Serve dusted with confectioners’ sugar, preferably lukewarm although cold is fine too.

This recipe appeared in the Winter 2020 issue as part of a larger story on Leftovers and Food Waste.