Cut apples in half diagonally, cut out core so that there are no holes at the bottom. Place apple halves in a gratin dish with the cut side facing up and sprinkle with 2 tbsp. sugar.
Pour crème fraîche into the core opening, some of it must flow into the mold. place in the preheated oven.
E: middle. T: 200 °C / 30 to 35 min.
After 10 min of baking, sprinkle remaining sugar over the apples. The apples must be caramelized to golden brown.
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