Baked apples

PUBLISHED: 10:50 08 February 2007 | UPDATED: 14:59 12 May 2010

Ingredients 6 large Bramley apples 50g (2oz) stoned dates 50g (2oz) sultanas 50g (2oz) raisins 25g (1oz) flaked almonds grated rind and juice of 1 medium orange 75g (3oz) soft brown sugar 1 tsp mixed spice 40g (1/2oz) unsalted butter 160ml sweet sherry <

Ingredients

6 large Bramley apples

50g (2oz) stoned dates

50g (2oz) sultanas

50g (2oz) raisins

25g (1oz) flaked almonds

grated rind and juice of 1 medium orange

75g (3oz) soft brown sugar

1 tsp mixed spice

40g (1/2oz) unsalted butter

160ml sweet sherry

Method

THIS recipe is really for a very superior kind of baked apple, well worth the extra trouble as the flavour is really excellent.

Use large Bramley apples for the most taste, one per person. Quantities here are for six.

Pre-heat the oven to Gas Mark 4, 180 deg C, 350 deg F.

Wash the apples and remove the cores, stand close together in a large well-buttered dish.

Mix together the chopped dates, sultanas, raisins, almonds, orange rind and juice, and use the mixture to fill the centres of the apples. Pack any extra around the apples.

Mix the brown sugar with the spice and put some on top of each apple.

Top with a little piece of butter on each one. Pour over the sherry.

Bake in the pre-heated oven for 45-60 minutes.

Serve hot or cold with cream.

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