Stuffed baked ap­ple served with lemon syrup treat

Pilbara News - - Television -

Prepa­ra­tion: 25 min­utes

Cook­ing: 45 min­utes

Serves: 4 In­gre­di­ents

4 golden de­li­cious ap­ples, peeled

40g soft un­salted but­ter

1 tbsp brown sugar

4 sun-dried apri­cots, chopped

12 roasted hazel­nuts, chopped

2 tbsp lemon juice

1 cup water

For the lemon syrup:

2 cups water

2⁄3 cup caster sugar

2 lemons, juiced and zest thinly sliced


Pre­heat oven to 200C. Core ap­ples (keep the cores). Cut ap­ples hor­i­zon­tally into 1 cm slices. Re­form slices into an ap­ple shape and se­cure us­ing wooden cock­tail sticks. Cut a 1cm slice from each ap­ple core and place in the base of the core cav­i­ties to pre­vent stuff­ing from seep­ing out. Mix to­gether but­ter, sugar, apri­cots and hazel­nuts and press into cav­ity of ap­ples. Place ap­ples into a bak­ing dish. Com­bine lemon juice and water and brush over the ap­ples. Pour the re­main­ing lemon water around the ap­ples and lightly cover with a piece of foil to pre­vent stuff­ing from burn­ing. Cook in the oven for 40 min­utes or un­til ten­der, brush­ing oc­ca­sion­ally with the cook­ing liq­uid. Re­move the wooden sticks and serve warm with lemon syrup. Ac­com­pany with thick cream. Lemon syrup: com­bine water, sugar, lemon juice and zest in a saucepan. Heat gen­tly un­til sugar dis­solves, then boil un­til liq­uid re­duces to one cup. Serve warm over the baked ap­ples.

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