Apples Bourdaloue is a French dessert in which apples are poached in syrup and then baked in a dish of frangipane, glazed with crushed macarons, and butter. The technique is borrowed from tarte bourdaloue.

See also:
Tarte Bourdaloue
Categories: Dessert
Characteristic of: French cuisine
Contains: Apple
Application of: Poaching
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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