Baked apples
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
Most Read
- 1 Fine issued after rubbish fly-tipped in country lane
- 2 MPs remain silent on whether they have confidence in PM
- 3 Royston Golf Club donates £1,000 to hospice
- 4 Man sentenced for handling stolen goods - including designer watch, clothes and laptop
- 5 Goalkeeper with incurable brain tumour overwhelmed by fundraiser response
- 6 Cyclist in hospital with life-threatening injuries after crash
- 7 Drug dealer jailed after being found with heroin and crack cocaine
- 8 Ian Stewart 'appeared odd' at wife Diane's funeral, court hears
- 9 Hero dog sniffs out cash for charity with golf ball mission
- 10 Bank cards, electrical items and jewellery stolen in burglary
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.
