Growing up my dear Mum would often serve up a simple baked apple for dessert, they did taste good. This recipe I share is wonderful for the Autumnal months. Baked apples make for a cosy, autumnal pudding to please the whole family. You can easily make them ahead of time and warm through before serving.
1 orange, zest and juice
50g/1¾oz light brown soft sugar
¼ tsp ground ginger
¼ tsp ground allspice
100g/3½oz mixed dried fruit (currants, sultanas, candied peel)
4 large sharp eating apples, such as Evita, Jonagold, Granny Smith, Braeburn
crème fraîche, to serve
1. Preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in a small pan over a medium–low heat. Take the pan off the heat and add the orange zest and juice along with the sugar and spices. Stir well to combine, then add the dried fruit. Set aside.
2. Core the apples, pushing the corer about three-quarters of the way through the apple, to make a container for the filling.
3. Put the apples cored side up into a deep-sided roasting tray, into which they fit snugly. Fill the empty cores with the spiced fruit mixture. Don’t worry if the filling spills over a little: when the apple releases its juices as it bakes it’ll create a delicious, spiced apple caramel in the bottom of the tray.
4. Bake the apples on the bottom shelf of the oven for 20 minutes, or until the apples are soft.
5. Serve the apples with generous spoonfuls of the roasting juices and a spoonful of crème fraîche.
Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan