Baked apple is the simplest of desserts, but the addition of spice and dried fruits make this a dessert for a special occasion. Serve with a generous spoon of clotted cream or a good quality bought in ice cream.
For the fruit mince:
120 light brown muscovado sugar
3 cooking apples peeled, cored and grated
60g seedless raisins
100g dried prunes, stoned and chopped
Finely grated zest and juice of 1 orange
100g walnuts, almond and pistachios chopped (total weight)
1 tsp ground cinnamon
½ tsp mixed spice
2 tbps brandy or dark rum
For the baked apples:
6 sweet dessert apples
100g unsalted butter
Icing sugar, sifted
Juice of 1 lemon
4 tablespoons brandy or dark rum
- Mix all the fruit mix ingredients together.
- Add spices to taste, for example you may like more cinnamon or even a little ground ginger.
- Store in jars or an airtight container in the fridge for at least a week. It can, however, be kept for months.
- Peel and core the apples.
- Fill with the fruit mince, packing it tightly: there will be plenty, so pile it up to cover the top of the apples, and press down firmly.
- Place the apples in a roasting tray with a knob of butter on each.
- Sprinkle liberally with icing sugar, and bake at 200°C for 20 to 25 minutes, basting often with the cooking juices.
- Remove form the oven and leave to rest for 15 minutes. Place the apples on warm plates.
- Place the roasting tray on the stove-top over high heat. Add the lemon juice and brandy or rum and boil, whisking constantly, to make the caramel sauce. Strain through a sieve when syrupy.
- Pour a little syrup around the apples.
- Serve with muscovado ice cream.
My Bordeaux Wine Pick: Bordeaux Rosé
I’ve selected a Bordeaux Rosé for this dish as I feel the elegant, fruity complexity of the wine paired with the fruit and spice of this dessert will complement each other perfectly.