134
Apricot and Marzipan Baked Apples
Serves 4
Dish: 20cm (8”) shallow dish
Oven Accessory: glass turntable
1. Roll out marzipan and cut into 4 circles with an 8½cm (3¼”) cutter.
2. Core the apples and cut in half horizontally.
3. Cover the bottom half of each of the apples with a circle of
marzipan and 3 apricot halves.
4. Place the other half of each apple on top.
5. Fill the centre of each apple with apricots and place in a shallow
dish.
6. Place on glass turntable and cook on
MEDIUM MICROWAVE
for
8-10 mins.
7. Stand for 2-3 mins before serving.
NB
The apples will look quite green when removed from the oven, but
they should feel slightly soft when tested with a sharp knife. During
the standing time, the colour will become dull and the apples will
be tender. The apples will overcook very easily, so take care to
undercook slightly.
Ingredients
4 medium sized cooking
apples
50g (2oz) marzipan
200g (7oz) can apricot
halves
Mango, Pear and Ginger Crumble
Serves 6
Dish: shallow ovenproof dish
Oven Accessory: glass tur low wire rack on metal tray
1. Put the pears in dish with the sugar and 45ml (3tbsp) water. Cover,
place on glass turntable and cook on
HIGH MICROWAVE
for 5
mins.
2. Preheat the oven on
CONVECTION 180°C
.
3. Drain the pears, return to the dish and add the mango and stem
ginger.
4. Spoon the mixture into dish and leave to cool.
5. Make the topping. Rub the butter into the flour, stir in the sugar and
pecan nuts. Sprinkle the topping over the fruit.
6. Place dish on low wire rack and cook on
CONVECTION 180°C
for
30-35 mins.
Ingredients
450 g (1 lb) ripe pears,
peeled and thinly sliced
15 ml (1 tbsp) muscovado
sugar
2 mangos, peeled, stoned
and roughly chopped
1 piece stem ginger, finely
chopped
Topping
175 g (6 oz) plain flour
75 g (3 oz) butter
75 g (3 oz) muscovado
sugar
75 g (3 oz) pecan nuts,
roughly chopped
