Glazed apples & pears with sticky shallots

Glazed apples & pears with sticky shallots

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 8

Proving apples don't just go with pork, this side will complement your Christmas turkey perfectly

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
145
protein
2g
carbs
20g
fat
7g
saturates
3g
fibre
3g
sugar
20g
salt
0.14g

Ingredients

  • juice 1⁄2 lemon
  • 4 small eating apples
  • 4 small pears
  • 900g shallots (unpeeled weight)
  • 1 tsp olive oil
  • 50g butter
  • 6 tbsp quince or redcurrant jelly
  • bay leaf, to decorate

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Method

  1. Put the lemon juice into a large bowl. Peel the apples and pears, leaving the stalks on, then toss in the juice. Meanwhile, bring a medium saucepan of water to the boil. Lower in the apples and pears, then cover and poach for 30 mins or until the fruit just gives to a sharp knife. Peel the shallots while you’re waiting.
  2. Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr until softened and golden. Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze. Serve spooned around the turkey, decorated with bay leaves.

Recipe from Good Food magazine, December 2007

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Comments

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joannadyba's picture
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I made this dish when my frined's visit and I was displeased with its unpleasant smell. The fruit smelled of onion, as if something went bad. It looked but didnt taste like a dessert. I would rather recommend other types of dessert.

jennifert's picture
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Although the pears/apples/shallots tasted lovely, they were mostly ignored by folk in search of traditional trimmings, and were a bit of a waste - the shallots were very tasty though. When poaching the fruit, the apples did much faster than the pears, and went a bit mushy, so it might be better to poach them separately.

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