42
Baked Apples
100g brown sugar
¾ tsp cinnamon
¼ tsp nutmeg
25g dried cranberries
25g raisins
50g fl aked almonds, lightly toasted
1 tbsp unsalted butter
4 medium baking apples e.g. granny smith, Braeburn
75ml apple juice or cider
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Mix the brown sugar with cinnamon and nutmeg in a medium bowl. Set aside 4 tbsp for topping.
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To make the fi lling, add the cranberries, raisins and almonds to the remaining sugar mixture and stir well to
combine.
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Core the apples 1/2 the way down, scrape out a small cavity. Peel 1/3 top of the apples. Stuff some fi lling in each
cavity, reserving any excess fi lling.
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Place the prepared apples in the ceramic pot, sprinkle with the remaining sugar and spice mix over the top.
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Dot each with 1/2 tsp butter. Pour apple juice around the edges, cover and cook on ‘Low’ for 4 hours.
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To serve, place on dessert plates and top with loose nuts and fruit. Drizzle with pan juices.
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