Baked apples with calvados glaze
This comforting pudding recipe of hot baked apples has a calvados glaze and currant filling.
NUTRITIONAL INFO PER SERVING
Fat 13.9g (6.3g saturated)
Carbohydrates 35.7g (36.3g sugars)
90g mixed raisins and sultanas (or other dried fruit)
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