| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Cream sherry |
| 2 |
tb |
Golden raisins |
| 2 |
|
Baking apples such as McIntosh or Rome |
|
|
; beauties |
| 1/2 |
|
Lemon juice |
| 3/4 |
c |
Water |
| 5 |
tb |
Caster sugar |
| 2 |
oz |
Almonds; ground |
| 1/4 |
ts |
Cinnamon |
| 1/8 |
ts |
Nutmeg |
| 3 |
tb |
Butter; unsalted |
INSTRUCTIONS
Heat together the sherry and raisins and leave aside to cool. Peel the
apples and rub all over with lemon juice. Then core them (but not all
the way through, leave 1/2 inch from the bottom). Strain the sherry
into a shallow baking dish add the water and 1tbsp sugar. In a small
bowl combine the raisins, almonds, remaining sugar, lemon zest,
cinnamon, nutmeg and butter.
Fill the apples with the almond mixture and arrange in a baking dish.
Bake for 25 minutes basting occasionally, cover with foil, and bake
for a further 10 minutes or until the apples are tender. Spoon juices
over the apple and serve at room temperature.
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