Roasted Pink Lady Apples
Treat yourself to a delightful dessert adventure with these aromatic and indulgent South African Pink Lady apples. Elegantly roasted with a luscious syrup infused with white wine and honey, each bite is a symphony of flavors, from the warmth of cinnamon to the bright citrus notes of orange. Stuffed with a delightful mixture of sultanas and almonds, these apples are a sweet and nutty delight that pairs perfectly with a dollop of creamy mascarpone. Experience pure comfort and joy in every bite of this exquisite dessert.
— Constant Cookbook
Ingredients
- 185ml dry white wine, preferably South African
- 270g honey
- 40g sultanas
- 1 orange, finely grated rind and juice only
- ¼ tsp ground cinnamon
- 1 tbsp brown sugar
- 6 South African Pink Lady apples, cored
- 40g unblanched almonds, roasted and coarsely chopped
- Serve with: Mascarpone
Instructions
- Heat the white wine and honey in a saucepan over a medium heat, bring to the boil, reduce the heat and cook for 10 minutes or until syrupy.
- Add the sultanas, remove from the heat and cool.
- Preheat oven to 160°C. In a bowl, combine the orange juice, rind, cinnamon and sugar
- Slice each apple crossways into approx. 6 slices (keeping the slices together). Dip each slice in the orange juice mixture, then reassemble the apple slices and place in a baking dish.
- Using a slotted spoon, remove the sultanas from the syrup, combine with the almonds and spoon into the core of each apple.
- Drizzle the apples with the syrup and the remaining orange juice.
- Roast the apples, basting occasionally, for 40 minutes or until they are tender. Serve with mascarpone.
Yield
Serves 6
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