Roasted Pink Lady Apples
- Preparation and cooking time
- Total time
- More effort
- Serves 6
Ingredients
- 185ml dry white wine, preferably South African
- 270g honey
- 40g sultanas
- 1 orange, finely grated rind and juice only
- ¼ tsp ground cinnamon
- 1 tbsp brown sugar
- 6 South African Pink Lady apples, cored
- 40g unblanched almonds, roasted and coarsely chopped
Serve with: Mascarpone
- Serve with: Mascarpone
Method
- STEP 1Heat the white wine and honey in a saucepan over a medium heat, bring to the boil, reduce the heat and cook for 10 minutes or until syrupy.
- STEP 2Add the sultanas, remove from the heat and cool.
- STEP 3Preheat oven to 160°C. In a bowl, combine the orange juice, rind, cinnamon and sugar
- STEP 4Slice each apple crossways into approx. 6 slices (keeping the slices together). Dip each slice in the orange juice mixture, then reassemble the apple slices and place in a baking dish.
- STEP 5Using a slotted spoon, remove the sultanas from the syrup, combine with the almonds and spoon into the core of each apple.
- STEP 6Drizzle the apples with the syrup and the remaining orange juice.
- STEP 7Roast the apples, basting occasionally, for 40 minutes or until they are tender. Serve with mascarpone.
