I rarely make dessert, we're just not a dessert kind of family, but when I saw Jacques Pépin whip up this super simple dessert, I just knew I had to try it! I loved the fact that it was only baked whole fruit and 3 additional whole food ingredients! I must admit that butter is not an ingredient which is generally in our fridge due to the fact that when it is, we devour it excessively, but exceptions were made, rules were broken and these Bon Femme were exquisite! Enjoy!! | www.MommyHiker.com
Cut a 1/4 inch off the top and bottom of all 6 apples. Make sure the cut you make on the bottom of the apple is pretty level so that the apple can easily sit upright while baking.
Carefully core and then score their skins making 3 1/8 of an inch deep lines going down from top to about midway down, spacing them equal distance around its circumference. The scoring allows the skin to expand as the apple bakes, ensuring that you won't have an exploded appley-apricoty mess to clean up in your oven!
Mix the apricot jam and maple syrup in a bowl, place the apples in a baking dish and evenly pour the mixture on top of the apples.
Cut the 3 tablespoons of unsalted butter into 6 equal pieces and place 1 piece in the cored hole of each apple.
Put the dish in the oven and bake for 30 minutes, baste, then bake for another 30 minutes.
To make the whipped cream, take a mixing bowl and the mixing blades (or a whisk if you're not using a mixer) and place them in the freezer for 10 minutes.
Ensuring that everything is very cold when you whip the cream will give you the best results!
After your bowl and utensils are chilled, pour the heavy whipping cream into your cold mixing bowl, add the sugar and cinnamon and whip on medium until you can create high stiff peaks (about 2 minutes).
Make sure you don't over-whip it, otherwise it will fall and become creamy).
Dab a dollop of Cinnamon Whipped Cream on top of your Bon Femme and devour!!