Baked Apples Ingredients 6 large apples, cored ½ tsp Spencers Cinnamon Ground ¼ tsp Spencers Nutmeg Ground 2 tbsp brown sugar, firmly packed 40g butter, soft ½ cup sultanas ½ cup pitted dates, chopped 1 tbsp lemon juice ½ cup (125ml) Anchor Verjuice 1 tbsp brown sugar, extra 20g butter, extra Method 1. Preheat oven to 180˚C (160˚C fan forced). Lightly grease a baking dish. 2. Use a sharp knife to make a shallow, horizontal cut around each apple, being careful not to cut all the way through, to prevent the skin from splitting during cooking. Place apples into the prepared baking dish. 3. In a small bowl combine the butter and sugar, stir in the spices, dried fruit and lemon juice. Pack the mixture into cored apples, pushing down well. Leave a mound, about a teaspoon in size, on top of each apple. 4. Pour verjuice around the apples and bake for 45 minutes or until the apples are tender. Mix together the extra butter and sugar, spoon over the apples. Bake for an additional 5 minutes. 5. Transfer the cooking liquid to a small saucepan, bring to the boil and reduce until thick. Spoon over the apples and serve with custard or ice cream.
Posted on: Wed, 17 Dec 2014 08:16:17 +0000
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