Baked Apple Stuffed with Plum, Pear and Blackcurrants
INGREDIENTS
- 4 red apples such as Gala, Jazz or Pink lady
- 1 tablespoon of fresh lemon juice
- 2 small plums chopped small
- 1 pear peeled and cored chopped small
- ¼ cup of blackcurrants
- ¼ teaspoon of nutmeg
- Approx ¼ cup of runny honey or a good squirt according to taste
- ½ cup of rum, a little more if the dish is larger
- ¼ teaspoon of vanilla
- Small sprig of red berries as garnish
Accompaniment
- Madagascan custard sprinkled nutmeg
Equipment
- Apple corer
Method
- Preheat the oven to 180 degrees C.
- Core the apples. Stand apples up and make 4 vertical cuts starting at the top of each and finishing half way down keeping the apple intact.
- Brush inside each apple with lemon juice and stand each up in a ceramic or glass pie plate approx. 9-inch diameter.
- Put the chopped fruit in a bowl and sprinkle with nutmeg and a good squirt of honey according to taste.
- Carefully fill the apples with the fruit mix, pour the rum and vanilla around the apples to cover base of dish and cover the dish tightly with foil.
- Bake in the middle of oven for around 40 minutes and test by prodding the apples with a fork.
- Transfer to serving dishes. Spoon sauce over and around apples. Serve with custard (shop bought) with a pinch of nutmeg.
- Garnish with small sprig of red berries
Looks very attractive and a perfect pudding for an autumn night.