From Marsh Mash Winter 2018 baked stuffed apple web

Ingredients:

  • 1 x Bottle Still Medium Dry Real Cider (750ml / 1pint – allows a glass with the dessert)
  • 2 x Medium Sized Cooking Apples (I used Bramley’s)
  • 4oz (100g) Dried Mixed Fruit (can be anything you like)
  • 3oz (75g) Dark/Soft Brown or Muscovado Sugar
  • 1 x teaspoon Mixed Spice
  • 3oz (75g) Butter cut into 3 x 1oz (25g) pieces

Method:

Pour yourself a glass of cider – you will need just over 250ml (½ pint) for this recipe.

Mix the dried fruit with 1oz (25g) of the sugar, mixed spice and 1 tablespoon (15ml) of the cider in a bowl and leave to one side to soak for at least 1 hour.

Turn oven on to 180C/350F/Gas mark 4. Wash the apples, remove the core and any blemishes on the skin, then score the skin round the circumference with a sharp knife (be careful not to score too deep as scoring allows the skin to separate during cooking to form two halves – it also assists with cooking). Place prepared apples in an ovenproof dish. Re-stir the dried fruit mix and stuff each apple where the core was – be sure to pack the mixture in firmly. Put ½ oz (12g) dob of butter on top of each apple over the dried fruit. Bake for 45 minutes – juice will leak out from the stuffing mix to give a rich, sticky sauce to use when serving. When cooked, turn oven off and leave apples in oven whilst you make the sauce.

Make the Cider Sauce:

Pour 250ml (½ pint) of cider into a saucepan, stir in the other 2oz (50g) sugar and bring to the boil, stirring all the time with a metal spoon, then reduce heat to a rolling boil for 10 minutes stirring at times – be very careful if the mixture splatters, as it will be extremely hot and may burn your skin if it touches you. Remove pan from heat and leave to cool for 5 minutes, add the remaining 2oz (50g) of butter and whisk with a metal whisk until butter has melted. Serve immediately.

To Serve:

Place apple in a bowl, pour over half of the cooking juices from the dish, then either pour the cider sauce over the apple or serve sauce separately in a jug. Enjoy dessert with a glass of the remainder of the cider (if you have any left!!).

Chef’s Notes:

You do not have to stuff the apples, you can leave the centre empty if you prefer them plain (reduce cooking time to 40 minutes), then to serve, fill the hole up with sauce, etc.
Apples can be served with custard, cream, ice cream or whatever you like.
If the apples are too sharp, sprinkle over sugar to taste – brown sugar will give a richer flavour.