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Anne's Apple Fer

  • Yield: 16 servings


  • 1 1/4 cups granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1/2 cup water
  • 1/4 cup Armagnac
  • Salt and freshly ground white pepper to taste
  • 1 tablespoon unsalted butter
  • 4 apples, such as Granny Smith or McIntosh, cored, peeled, and quartered
  • 1/4 cup golden raisins
  • 3 cups milk
  • 5 large eggs
  • 1 1/4 cups plus 2 tablespoons bleached all-purpose flour
  • 4 1/2 teaspoons pure vanilla extract
  • 2 cups Sweetened Whipped Cream
  • Confectioners' sugar
  • Sprigs of fresh mint


  • Line the bottom and over the sides of a 10-inch springform pan with parchment paper.
  • In a medium-size heavy skillet, combine 1/2 cup of the granulated sugar, the brown sugar, water, and 2 tablespoons of the Armagnac. Season with salt and pepper. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, until it reduces by half and caramelizes, 10 to 15 minutes. Remove from the heat.   Melt the butter in a medium-size sauté pan over medium heat. Add the apples and cook until golden, about 5 minutes. Stir in the raisins and the remaining 2 tablespoons Armagnac and cook, stirring gently, for 2 minutes. Season with salt.   Spoon the apples and raisins into the spring-form pan and pour the caramel over the apples. Refrigerate for 30 minutes.   Preheat the oven to 350ºF. In a large mixing bowl, whisk the milk, eggs, the remaining 3/4 cup granulated sugar, the flour, and vanilla together until smooth. Strain the batter through a fine-mesh sieve over the apple-and-caramel mixture. Bake until the center sets, about 1 1/2 hours.   Remove from the oven and cool for 30 minutes. Then remove the sides from the pan, turn it over on a serving plate, and serve warm, garnished with the whipped cream, confectioners’ sugar, and mint sprigs.