This is made possible by BBC Foods!
Ingredients
- 50g/1¾oz butter
- 1 orange, zest and juice
- 50g/1¾oz light brown soft sugar
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- 100g/3½oz mixed dried fruit (currants, sultanas, candied peel)
- 4 large sharp eating apples, such as Evita, Jonagold, Granny Smith, Braeburn
- crème fraîche, to serve
Method
Before starting this, be sure to preheat the oven to 220C/200C Fan/Gas 7.
- Melt the butter in a pan over a medium heat. Take the pan off the heat and add the orange zest and juice along with the sugar and spices.
- Stir well to combine, then add the dried fruit. Set aside.
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Core the apples, pushing the corer about three-quarters of the way through the apple, to make a container for the filling.
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Put the apples cored side up into a deep-sided roasting tray, into which they fit snugly.
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Fill the empty cores with the spiced fruit mixture. Don’t worry if the filling spills over a little: when the apple releases its juices as it bakes it’ll create a delicious spiced apple caramel in the bottom of the tray.
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Bake the apples on the bottom shelf of the oven for 20 minutes, or until the apples are soft.
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Serve the apples with generous spoonful’s of the roasting juices and a spoonful of crème fraîche.
Banner and Image Credit: BBC
