Monday 11 October 2010

Mandarin capped, stuffed roast apple halves

From Cakes
Here is a quick solution if you want to avoid singing your sultana stuffing in roast apple halves. Cap them with mandarin or similar small orange shells!

With our small apple tree still full of cookers, there was an opportunity to quickly roast some apple halves for dessert. I halved the apple and cored it. The sultanas to be used as stuffing were a bit dry.  So I cut a mandarin in half and squeezed the juice of each half into the sultana filling. This was followed with a drizzling of golden syrup over the top of the apples. On a whim, I then placed the squeezed mandarin shells as caps on top. Finally I added a drop of water to the dish in which the apples were standing.

Forty minutes at 220 degC later, the boggle apple-eyed face had cooked to perfection. Underneath the mandarin caps (which were not for eating), the sultanas had plumped up and softened. Even better, they had not charred on top as they often do.

Served with custard, these roasted apples made a great end to a Sunday dinner.

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