Little baked apples

Little baked apples

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

I think of these cheery little apples as comfort food. I love their warmth and caramely, spicy richness. They are simple to make and you needn’t be precise with the quantities – adjust the flavourings according to taste, perhaps adding a little chopped candied orange peel as I do.

Ingredients

Quantity Ingredient
4 cox’s or russet apples
8 blanched almonds
2 tablespoons apple brandy
1 tablespoon currants
1 tablespoon sultanas
1 tablespoon raisins
1 orange, finely grated zest and juiced
1 lemon, finely grated zest
3 tablespoons muscovado or soft brown sugar
2 tablespoons unsalted butter, melted
jersey cream or vanilla ice cream, to serve

Method

  1. Preheat the oven to 180°C. Wash the apples and set aside. Warm the almonds on a baking tray in the oven for a few minutes.
  2. Gently warm the brandy in a small saucepan over a gentle heat. Put the currants, sultanas and raisins in a bowl, add the orange and lemon zest and toss to mix. Pour over the orange juice and the warm brandy, stir to combine and leave for a few minutes to allow the warm alcohol to plump up and soften the dried fruit.
  3. Chop the nuts and add to the mixture with the sugar and melted butter. Stir well, then set aside while you prepare the apples.
  4. Using a small sharp knife, remove a small slice from the base of each apple, so that they will sit happily on a baking tray without rolling over. Hollow out the centre of the apples, making sure that you don’t cut right through to the base. Make two little cuts in the skin of each apple – this will help to deter the skin from splitting as the apples swell during cooking.
  5. Spoon the filling into the apples and stand them on a baking tray. Bake on the middle shelf of the oven for 20–25 minutes or until they are tender when pressed and the filling is oozing and bubbling.
  6. Remove from the oven and allow to stand for 5 minutes or so before serving – these little apples taste better served warm rather than piping hot. Hand the cream or ice cream round separately.
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