4 large Bramley apples
For the filling:
55 g (2 oz) dried (ready to eat) pineapple, roughly chopped
1/4 cup (55 g) 2 oz dried (ready to eat) apricots, roughly chopped
55 g (2 oz) dried (ready to eat) mango, roughly chopped
55 g (2 oz) dried figs
2 tablespoons (30 g) 1 oz soft dark brown sugar
pinch of ground ginger
2 tbsp brandy
2 tbsp (30 g) 1 oz butter, melted
grated zest and juice of 1 small orange.
For the filling:
55 g (2 oz) dried (ready to eat) pineapple, roughly chopped
1/4 cup (55 g) 2 oz dried (ready to eat) apricots, roughly chopped
55 g (2 oz) dried (ready to eat) mango, roughly chopped
55 g (2 oz) dried figs
2 tablespoons (30 g) 1 oz soft dark brown sugar
pinch of ground ginger
2 tbsp brandy
2 tbsp (30 g) 1 oz butter, melted
grated zest and juice of 1 small orange.
to serve
1 quantity of Butterscotch Sauce
method
1. Preheat the oven to 180°C (375°F) Gas Mark 4.
2. Wash the apples, run a sharp knife around the outside of the apple to slit the skin and remove the core.
3. Mix together the filling (except the orange juice) and use this to stuff the centre of each apple.
4. Arrange the stuffed apples in a large ovenproof dish and sprinkle the orange juice over the top. Cover the apples with tin foil and bake in the oven for 50 minutes to 1 hour or until the apples are cooked (this will depend on the size), removing the tin foil for the last 15 minutes of cooking.
5. Lift the apples onto a serving dish and pour the butterscotch sauce over the top, serve warm.
2. Wash the apples, run a sharp knife around the outside of the apple to slit the skin and remove the core.
3. Mix together the filling (except the orange juice) and use this to stuff the centre of each apple.
4. Arrange the stuffed apples in a large ovenproof dish and sprinkle the orange juice over the top. Cover the apples with tin foil and bake in the oven for 50 minutes to 1 hour or until the apples are cooked (this will depend on the size), removing the tin foil for the last 15 minutes of cooking.
5. Lift the apples onto a serving dish and pour the butterscotch sauce over the top, serve warm.
serving amount
serves: 4
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