Glazed apples & pears with sticky shallots

Glazed apples & pears with sticky shallots

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(3 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 8
Proving apples don't just go with pork, this side will complement your Christmas turkey perfectly

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal145
  • fat7g
  • saturates3g
  • carbs20g
  • sugars20g
  • fibre3g
  • protein2g
  • salt0.14g
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  • juice 1⁄2 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 small eating apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 4 small pear



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 900g shallot (unpeeled weight)



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 tbsp quince or redcurrant jelly
  • bay leaf, to decorate


  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.

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Comments (2)

joannadyba's picture

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

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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