| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains, Dairy |
Vegetarian |
Vegetarian , Veg1 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Cooking apples |
| 4 |
lg |
Bananas |
| 4 |
oz |
Mixed dried fruit |
| 2 |
oz |
Chopped walnuts |
| 1 |
ts |
Cinammon |
| 2 |
tb |
Brandy |
| 1 |
tb |
Soft light brown sugar |
| 1 1/2 |
oz |
Butter |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Cinammon |
| 4 |
|
Dessertspoon rum |
|
|
Whipped cream to serve |
INSTRUCTIONS
FOR THE APPLE FILLING
FOR THE BANANA TOPPING
1. Wash and core the apples. Score around the middle with a sharp
knife to prevent bursting during cooking.
2. Mix together or blend in a food processor the dried fruit, nuts,
cinammon and brandy.
3. Stuff the mixture into the apples. Place the apples in an ovenproof
dish, add 1/4in of water and bake at 180°C/350°F/gas mark 4 for 40
minutes or until golden, soft and fluffy.
4. Slice the bananas in half lengthwise. Melt the butter in a skillet
or frying pan over a gentle heat. Add the sugar and cinammon, stir
well and add the bananas. Cook gently on either side for 3-5 minutes.
5. Add the rum to the pan, allow to heat up for a few minutes then
flambe briefly by lighting the rum with a match. Serve immediately
with the baked apples and whipped cream.
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