Baked apples are so autumnal – they colour up like fall leaves when you bake them especially if you use the red-skinned variety. These are stuffed with butter and raisins and golden sultanas and basted with Amaretto and sprinkled with Amaretti biscuits. A creative way of using up slightly wrinkled apples too!
Serves 4 (doubles easily)
4 eating apples, preferably red-skinned
2 tablespoons cane or demerara sugar
4 tablespoons golden sultanas and raisins soaked for 20 minutes in 2 tablespoons Amaretto liqueur
40g butter, softened
2 tablespoons Amaretto liqueur
8 Amaretti biscuits (or ginger nuts) crushed
100ml sour cream
1. Preheat the oven to 180C – 350F – Gas 4.
2. Core the apples and place them in an ovenproof dish.
3. Mix the sugar, strained sultanas or raisins and butter in a bowl. Spoon the mixture into the centre of each apple.
5. Pour the Amaretto that you soaked the raisins in over the apples with the second 2 tablespoons of Amaretto. Bake for 30-40 minutes until the apple is soft all the way through when you pierce it with a small knife. Baste the apples during cooking with the liquid in the bottom of the dish. Sprinkle over the biscuits before serving with a dollop of sour cream.
– Make these in advance but bake them for half the time. Reheat them for the balance of the time just before serving.
Image copyright foodpixies.com
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