Glazed apples & pears with sticky shallots
Proving apples don't just go with pork, this side will complement your Christmas turkey perfectly
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 1 hr 30 mins
Vegetarian
Counts as 2 of 5-a-day
- 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.
- 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.
Get ahead
The fruit can be poached up to 2 days ahead and kept in the fridge. Roast the fruit and shallots up to 1 day ahead, then reheat in the bottom of the oven or in the microwave on the day, brushing with a little more glaze if needed.
Per serving
145 kcalories, protein 2g, carbohydrate 20g, fat 7 g, saturated fat 3g, fibre 3g, sugar 20g, salt 0.14 g
Recipe from Good Food magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4961/
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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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Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table
8
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 1 hr 30 mins
Vegetarian
Counts as 2 of 5-a-day
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
Per serving
145 kcalories, protein 2g, carbohydrate 20g, fat 7 g, saturated fat 3g, fibre 3g, sugar 20g, salt 0.14 g
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29 December 2007
Jennifer T rated and commented on this recipe
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26 March 2010
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10 February 2012
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