Baked Stuffed Apples In Cider
These stuffed baked apples are a delightful treat for the senses. A cozy aroma fills the kitchen as the apples bake to perfection, their cores filled with a sweet and nutty mixture. A velvety cider syrup adds a touch of elegance to the dish, creating a luscious glaze that beautifully complements the tender apples. Served with a decadent cream syrup, each bite is a harmonious blend of comforting flavors that will warm your heart and satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 4 Bramley or Granny Smith apples
- 4 tbsp raisins
- 2 tbsp mincemeat
- 2 tbsp ground almonds
- 570ml/1 pint cider
- 225g/8oz caster sugar
- 175ml/6fl oz double cream
- 55g/2oz butter
Instructions
- Preheat the oven to 180C/350F/Gas 4. Trim the base of each apple and, using a corer, take the cores out. Cut a small slit all the way round the middle of each apple horizontally.
- Mix the raisins, mincemeat and ground almonds and pack them tightly into the cores of the apples.
- Place the apples in a baking dish and pour over 450ml/16fl oz cider.
- Bake for 25â30 minutes, then leave to stand for 10 minutes.
- Pour off the cider from the dish into a saucepan and heat it to reduce it in volume until slightly syrupy. Use the syrup to glaze the apples.
- In a pan, heat the sugar and remaining cider together and bring to the boil. Reduce the heat and cook until caramelised to a golden-brown colour, then set aside to cool slightly.
- Meanwhile in a separate pan, bring the cream to the boil. Pour the cream into the syrup, add the butter and stir well.
- Serve the baked apples with the cream syrup.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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