This recipe is for anybody who hates candied fruit, currants and so on. I use a prune at the bottom because that helps to create more juices and stops the filling from coming out. (I just take mine out once it’s cooked.)
Serves 4
Ingredients:
4 large cooking apples
A handful of nuts per apple e.g. pecans, hazelnuts (that’s in their shells so if using ones out of their shells – slightly less than that)
Demerara sugar
Spices – the best to use are cinnamon, ginger and nutmeg.
4 semi-dried prunes
Calvados
Double cream to serve
Method:
- Crack the nuts from their shells and break them into little pieces using a pestle and mortar or your fingers, being careful not to grind them to dust.
- Wash and dry the apples.
- Core the apples, leaving a large hole in the middle for the filling. Put them into an oven-proof dish.
- Put 1 prune in the bottom of each apple, then a little of the spices followed by a small amount of the nuts. Sprinkle a little of the Demerara sugar on top of the nuts. (depending on how sweet you want it to become)
- Repeat this procedure until you get to the top of the hole.
- Pour over a fair amount of calvados so that the apples are in a shallow pool in the dish.
- Place dish in a preheated oven 200 C/400 F/Gas mark 6/roasting oven of an aga.
- Cook for roughly 35 minutes or until tender. Check them once in a while, basting them in their cooking juices. WARNING: The apples can sometimes explode so do check regurly near the end of the 35 minutes.
- Serve hot with plenty of cream.
grow grosmont 