Baked apples with Champagne truffles and mincemeat recipe
A very Christmassy pud from Alexandra Hollywood, making use of Champagne truffles, mincemeat and English apples.
Ingredients
- 4 medium baking apples
- 4 Champagne truffles
- 2 tbsp mincemeat
- 1 knob unsalted butter
- 1 tsp brown sugar
- 400 ml whipping cream
- 200 g icing sugar
- 1 dash vanilla essence
- 6 cardamom pods, seeds only (ground)
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Core the apples, leaving a little at the bottom so the filling doesn’t come out.
- Ensure that you make plenty of room for filling and score the skin around the circumference of the apple.
- Spoon some mincemeat into the cavity, followed by one whole Champagne truffle then fill to top with mincemeat, sprinkle with a teaspoon of brown sugar and top with knob of butter.
- Stand the apples in a baking tray with a little water in bottom and bake in the oven at 160-180°C (315-350°F/gas mark 3-4) for 35-45 minutes depending on the size of your apple.
- In a mixer, whip the cream, sugar, a dash of vanilla and the ground cardamom seeds until peaked.
- Serve cream on the side of the apple.
Image: margouillat photo/Shutterstock
Recipe courtesy of Tesco.
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