70 g (1/3 French bread stick, or about 1 slice of bread from a 6 slice pack)
For the sauce:
Milk (or soy milk)
Granulated sugar (to taste)
Wash the apple, and cut into fourths with the skin intact. Remove the core.
Cut the bread into large slices, and soak in the mixed sauce.
Melt butter in a heated frying pan, and sauté the apple from step 1 on medium until it turns candy colored (about 6 minutes), and sprinkle with sake for fragrance.
Turn off the heat, sprinkle all over and coat in cinnamon, then let cool.
Arrange the apple and bread in a heat resistant container, and top with any remaining sauce. Arrange however you like.
Top with a little extra butter right before baking to give it a glaze and enhance the flavor, and sprinkle with granulated sugar to taste.
Bake in an oven preheated to 200℃ for about 15 minutes until it reaches your preferred baked color. You can also bake it in a toaster oven if you spilt it up into two containers. Bake at 1000W.
If you sprinkle the apple with sugar in advance to pull out the moisture, then you can make this in less time and avoid burning regular sugar and butter.
Apple skins are packed with lots anti-aging agents. The texture of the skin won't even be a problem since it is sautéed, so definitely leave the skin on!
Liquor that goes well with apples:Ca lvados, White Curaçao, and White Rum.
Different apple varieties: Ruby red apples are sweet and tangy; crimson apples are good for this recipe, but you can use other varieties. Please make adjustments in step 3.
Example: Jonagold is relatively tangy and sweet. Use a bit less sugar. Fuji apples are less tart, so add 1/2-1 teaspoon lemon juice for the finishing touch.
Story Behind this Recipe
I was treated to a similar dessert at a shop, and used it as a hint to make this. I added apple, and in order to keep the sugar content low, I added in my favorite cinnamon and maple flavoring to make this since they go so well with apples.
Sauté, then line the apples up, then just bake. This dessert can be made in 3 steps. You can also prepare it ahead of time and then just bake it whenever you want to eat it! You can increase the richness of the flavor by swapping the milk for heavy cream. It's also tasty if you top it with cinnamon or maple syrup to taste after baking.