Baked apples with calvados glaze
- November 2013
- Serves 6
- Takes 20 minutes to make, 45 minutes to cook
This comforting pudding recipe of hot baked apples has a calvados glaze and currant filling.
- 13.9g (6.3g saturated)
- 35.7g (36.3g sugars)
- 90g mixed raisins and sultanas (or other dried fruit)
- 75ml calvados
- 6 eating apples (we like ambrosia or cox)
- 60g unsalted butter, softened, plus an extra knob
- 30g soft light brown sugar
- 50g blanched almonds, chopped
- Good grating of nutmeg
- Pinch of ground allspice
- 2 tbsp golden caster sugar
- Put the dried fruit and calvados in a small pan over a low heat. Warm for a minute, then cool.
- Preheat the oven to 180°C/fan160°C/gas 4. Core the apples, put in a pan of simmering water and cook for 5-10 seconds. Remove, cool and put in a roasting tin big enough to hold the apples with gaps in between.
- Mix the 60g butter, soft light brown sugar, almonds and spices in a bowl. Drain the dried fruit, reserving the calvados left in the pan, and add the fruit to the butter and sugar mix. Beat well to combine.
- Stuff the apples with the mixture, then bake, stuffed ends up, for 30-40 minutes until the apples are just soft.
- Meanwhile, put the caster sugar, knob of butter and 2 tbsp cold water in a heavy-based pan with the reserved calvados over a medium- high heat. Bubble for 3-4 minutes until the mix forms a glossy caramel.
- Remove the apples from the oven and pour over the caramel. Serve with custard and cream.
Make the currant filling up to a week in advance and store it in the fridge in an airtight container.
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