Michel Roux Jr's baked apples with fruit mince recipe
Baked apple is the simplest of desserts, but the addition of spice and dry fruits make this a dessert for a special occasion. Serve with a generous spoon of clotted cream or a good quality bought in ice cream.
Ingredients
For the fruit mince- 100 g suet
- 120 g light brown muscovado sugar
- 3 cooking apples peeled, cored and grated
- 80 g sultanas
- 60 g seedless raisins
- 100 g dried prunes, stoned and chopped
- 1 orange, finely grated zest and juice
- 100 g walnuts, almond and pistachios chopped (total weight)
- 1 tsp ground cinnamon
- 0.5 tsp mixed spice
- 2 tbsp brandy or dark rum
- 6 sweet dessert apples
- 100 g unsalted butter
- 1 cup icing sugar, sifted
- 1 lemon, juice only
- 4 tbsp brandy or dark rum
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Mix all the fruit mince ingredients together.
- Add spices to taste, for example you may like more cinnamon or even a little ground ginger. Store in jars or an airtight container in the fridge for at least a week. It can, however, be kept for months.
- Peel and core the apples. Fill them with the fruit mince, packing it tightly: there will be plenty, so pile it up to cover the top of the apples, and press down firmly.
- Place the apples in a roasting tray with a knob of butter on each. Sprinkle liberally with icing sugar, and bake at 200C for 20 to 25 minutes, basting often with the cooking juices.
- Remove from the oven and leave to rest for 15 minutes. Place the apples on warm plates.
- Place the roasting tray on the stove-top over high heat. Add the lemon juice and brandy or rum and boil, whisking constantly, to make the caramel sauce strain through a sieve when syrupy.
- Pour a little syrup around the apples. Serve with muscovado ice cream.
Recipe taken from The Everyday Roux guide in association with the Council of Bordeaux Wines
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