Fruit and Pecan Easter Eggs with Chocolate Sauce
Soft dessert filled with delicious, sweet fruit and pecan mixture, dipped in chocolate sauce. Delicious to serve with ice cream or custard.
Ingredients
- 13 oz pack chilled sweet shortcrust pastry
- 4 small apples such as Cox's or Granny Smiths peeled and cored
- beaten egg or milk to glaze
- 1 level tbsp caster sugar superfine granulated (optional)
- small knob of butter
- 2 oz pecan nut halves chopped
- 1/4 tsp spoon cinnamon or Mixed Spice All Spice / Pumpkin pie spice
- 1 oz sultanas golden raisins
- 2 tsp spoons golden syrup substitute light corn syrup
- 4 3/4 floz carton double cream heavy cream
- 3 1/2 oz deluxe Belgian dark chocolate melted
Instructions
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Roll out the pastry on a lightly floured surface to form a square with sides approximately 30cm in length. Cut into 4 equal sized squares.
- Heat the butter in a pan and stir in the pecans, spice, sultanas and golden syrup. Allow to cool and spoon into the apple cavities.
- Place a square of pastry over an apple, trim and tuck the edges underneath. Repeat with the remaining 3 apples. Use the pastry trimmings to make a ribbon around each 'egg' with a bow at the front or on top.
- Place on a lightly oiled baking sheet and glaze. Sprinkle over the sugar if using and bake in the preheated oven for 30-35 minutes until golden. Meanwhile gently heat the cream and stir into the warm melted chocolate to make a delicious sauce.
- Also delicious served with ice cream or custard.
Calories: 776 kcal
Carbohydrates: 98 g
Protein: 11 g
Fat: 40g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 466 mg
Potassium: 578 mg
Fiber: 10 g
Sugar: 34 g
Vitamin A: 632 IU
Vitamin C: 9 mg
Calcium: 77 mg
Iron: 7 mg