It is remarkable what happens when you switch up the ingredient used in a technique. While working over the French flat top the topic of onion brûlé came up. What if we were not interested in charring the surface of onions. What if we made apple brûlé instead? The aroma that permeated the kitchen would make David Bouley rethink his famous apple entryway. Heck, we may do this daily with seasonal fruits just to perfume our kitchen and dining room. Of course we were not only looking for aroma. We took the charred, though still mostly raw, apples and juiced them. The flavor bridging the burnt sugars and the bright acidic fruit was incredible. As the weather changes we will look at what other flavors we can exploit in this manner.