Baked Bramley Apples

6 large Bramley apples
6oz/175g Demerara sugar mix of dried fruit (dates sultanas, apricots chopped a few hazelnuts without skins)
¼ tsp grated lemon rind
150 ml (1/4pint) cider or water
¼ tsp ground cloves
54 g (2oz) unsalted butter P

re-heat oven to 190C gas mark 5 Select 6 even sized new apples without blemishes. Wipe them with a damp cloth, remove core and cut the skin through the centre of the apple with a sharp knife. This prevents the apple from bursting during cooking and you can remove this cap later on before serving. Cream the butter, sugar, lemon rind and ground cloves together in a bowl. Add approximately 2 tablespoons of mixed fruit into the butter and mix well. Divide this mixture between the six apples by filling into the hole left after coring the apples. Put the apples into a greased ovenproof dish. Add the cider or water. Bake for approx 40 minutes until the apples are soft. Baste once or twice during cooking. If the apples are very tart add some granulated sugar or honey to the cider or water and this helps to sweeten the apples. Serve with pouring custard, cream or ice cream and remove the cap if  liked


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