- 50g natural dried breadcrumbs
- 8 dried apricots, roughly chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 75g cinnamon sugar (see below)
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 75g butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 6 large Bramley apples
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- custard or vanilla ice cream, to serve
Heat oven to 180C/160C fan/gas 4. Mix together the breadcrumbs, apricots, cinnamon sugar, butter and zest.
Using an apple corer, remove the centre of each apple, then score the skin across the equator so they don’t collapse during roasting.
Pack the filling into the apples, then sit them snugly into an ovenproof dish. Mix together the orange juice and 150ml water and pour round the apples. Roast for 40-50 mins until nicely browned and very soft, but still just holding their shape. Serve with the sticky pan juices and custard or ice cream.
Make your own cinnamon sugarMix together golden granulated sugar and ground cinnamon at a ratio of 100g/4oz sugar to 1 tsp cinnamon. If you want the flavour without the colour, bury a couple of whole cinnamon sticks in a jar of sugar and leave for at least 3 months before using.