I had the pleasure of attending Ecole de La Varenne in Paris for three weeks with my Mom over 30 years ago.  La Varenne was a cooking school founded by Anne Willan and a few years after we were there, they closed their Paris location and opened one in Burgundy.  Le Fey is the 17th century chateau where Anne Willan moved to in order to truly experience the French countryside.

Anne’s book, From My Chateau Kitchen, has seasonal recipes from the French countryside along with a wonderful narration about living in her chateau and all that goes with it.  This recipe, which is on the cover, is just an example of how they used their yearly apple harvest.  It’s served with a Honey Caramel Sauce that tastes remarkably strong of honey, so it’s best to use a high quality honey with a taste that you like.  The sauce is very easy to make - it doesn’t even require a candy thermometer.

Her original recipe calls for baking the gateau overnight for 12 to 14 hours at 150 degrees.  I’ve modified it so that I can make it in the morning and still serve it for dinner at a reasonable time.  The gateau’s only flavoring is some orange zest which the original recipe suggests that you extract it with sugar cubes - I’ve also modernized it to make it a little easier for today’s cooks.  Next time I make this, I’m going to try substituting grated ginger for the orange.

As you can see from the picture, it’s quite an impressive dessert but I have to say that it’s also really terrific for breakfast the next day. 

Apple Gateau Le Fey with Honey Caramel Sauce

For the Apple Gateau

Serves 6 to 8

4 lbs. tart apples such as Granny Smith
1 to 2 Tbls. butter for the mold
About 2 to 3 Tbls. of sugar
Zest from 1 large orange

Heat the oven to 200 degrees.  Generously butter the souffle dish.

Peel the apples, cut in halves and remove the stem and core.  Set a half, cut-side down, on a board and cut it crosswise into the thinnest possible slices.  Alternatively, slice the apple halves on a mandoline.  Arrange a layer of apple slices in a flower pattern on the bottom of the mold.  Top this first layer with another layer in a flower pattern which helps to ensure that the cake holds together when unmolded.  Sprinkle the second layer with some of the zest and about 1 tsp. of sugar.  Continue filling the mold, sprinkling some more zest and sugar every few layers.  Cover the top with a round of buttered wax or parchment paper.

Bake until the apples are much reduced and meltingly soft, about 8 to 10 hours.  Let cool to tepid.  Unmold it onto a platter - the top should be lightly caramelized with a little syrupy juice running down the sides.  Serve it warm with a caramel sauce

Honey Caramel Sauce

Heat 1 cup sugar with 1/2 cup water and a squeeze of lemon juice in a heavy sauce pan.  Boil the syrup rapidly without stirring until it starts to turn golden around the edges.  Do not stir.  When the syrup has reached a dark golden stage, remove the pan from the heat and add 2 Tbls. honey.  Swirl the pan to mix in the honey, then add 1/2 cup water, or cream if you prefer a cream sauce.  Heat the sauce, stirring until the caramel has dissolved.