Pommé: Pommé is a reduction of cider apples and cider. Pomme was usually prepared in Upper Brittany, Normandy, Maine and the Channel Islands (where it is called "nièr butter" or black butter).
Origins of apple: Until World War II, peasant families prepared it after pressing their apple harvests. They ate daily pommé spread on bread. Money, essential for the household to acquire ...
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