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Glazed apples & pears with sticky shallots

Glazed apples & pears with sticky shallots

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal145
fat7g
saturates3g
carbs20g
sugars20g
fibre3g
protein2g
low insalt0.14g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2007

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A star rating of 3 out of 5.3 ratings
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