Baked Apple Melrose with a Dried Fruit Stuffing
Wednesday 6 March 2019 09:24
Try and find the Melrose apple because it is quite special - otherwise you’ll have to settle for apples like the Russet or Cox which are better cored and baked individually. I love Hazar Baba products particularly their apple tea. I use it to make a great ice cream and a lovely intensely flavoured apple sorbet. (Note to self: remember to put the recipes on this blog sometime).
1 large Melrose apple cut into two horizontally
a mix of chopped semi-dried fruit - sultanas,
apricots and figs work well
a handful of lightly toasted pine nuts
2-3 tablespoons dark muscovado sugar
1/4 teaspoon quatre-épices or Chinese 5-spice powder
150ml Hazer Baba apple tea - you will need 2 heaped teaspoons
a handful of toasted almond slivers
a sprinkling of orange flower water if liked
Preheat oven 200c/gas reg.6
Mix up the apple tea, leave to cool.
After cutting the apple into two, dig out the centre cores of both halves and make a space big enough to take a couple of tablespoons or more of the fruit stuffing.
Chop the semi-dried fruit into equal sized chunks and in a bowl mix with the pine nuts, sugar, spices.
Place the apple in a shallow-sided ovenproof dish.
Dollop the dried fruit mix into the centre of each halved apple.
Pour the cooled apple tea over and around the fruit.
Top each apple half with 25g of butter
Cover the dish with tinfoil and bake in oven for about 30 minutes until the apple is just beginning to soften. Remove tinfoil, baste the apple with the juices and cook uncovered for about another 10 minutes. Check it is cooked by inserting a sharp knife - you should feel little or no resistance.
Remove from oven and leave to cool for 10 minutes or so.
Serve in dessert dishes with any juice, a sprinkling of orange flower water over each half and a scattering of the toasted almond slivers.
Complete the dessert with a good spoonful of crème fraîche or Greek yogurt beside the apple.