Date and walnut baked apples recipe
information
Scoring the apples will prevent the skins from exploding during baking.
ingredients
4 large cooking apples
6 tablespoons natural unsweetened apple juice
whipped double cream, to serve
6 tablespoons natural unsweetened apple juice
whipped double cream, to serve
Filling
50 g (2 oz) dates, stoned and coarsely chopped
15 g (1/2 oz) shelled walnuts, chopped
25 g (1 oz) Demerara sugar
1/2 teaspoon ground cinnamon
15 g (1/2 oz) shelled walnuts, chopped
25 g (1 oz) Demerara sugar
1/2 teaspoon ground cinnamon
method
1. Heat the oven to 180°C (350°F) Gas 4.
2. Using an apple corer or a small sharp knife, remove the core from each apple. Score the skin around the middle of each apple with a sharp knife.
3. Make the filling: mix together the dates, walnuts, sugar and ground cinnamon in a bowl. Use to fill cavities, pressing down firmly with the back of a teaspoon.
4. Place in an ovenproof dish, then pour apple juice around apples.
5. Bake in oven for 50-60 minutes, basting occasionally with the apple juice, until the apples are soft when pierced through the centre with a sharp knife.
6. Serve at once, accompanied by whipped double cream.
2. Using an apple corer or a small sharp knife, remove the core from each apple. Score the skin around the middle of each apple with a sharp knife.
3. Make the filling: mix together the dates, walnuts, sugar and ground cinnamon in a bowl. Use to fill cavities, pressing down firmly with the back of a teaspoon.
4. Place in an ovenproof dish, then pour apple juice around apples.
5. Bake in oven for 50-60 minutes, basting occasionally with the apple juice, until the apples are soft when pierced through the centre with a sharp knife.
6. Serve at once, accompanied by whipped double cream.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
