Glazed apples & pears with sticky shallots
- Preparation and cooking time
- Serves 8
- 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
- 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.