| Recipe produced in association with Fruisana Fruit Sugar
By baking the apples in red wine, and adding the dried apricots, cranberries and cinnamon, we are introducing a new dimension to a time honoured British dessert. Using Fruisana Fruit Sugar instead of convention sugar will “lift” the flavours. This dish can be served hot, with custard or cream, or cold with cream or ice cream, or, of course, it is equally delicious just on its own.
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Finished product: tasty and healthy pudding, hot or cold | What do I need?
50g dried cranberries
50g dried apricots, finely diced
300ml red wine
½ tsp ground cinnamon
75g Fruisana Fruit Sugar
4 Bramley apples
What do I do?
Place the cranberries, apricots, red wine, ground cinnamon and Fruisana into a medium saucepan.
Bring to the boil and then simmer for 5 minutes. Remove from heat and leave to cool.
Core the apples and then carefully score around the circumference apples, just cutting into apple flesh.
Place in an ovenproof shallow dish. Fill the core hollows with cranberries and apricots, pushing them down to the bottom of the hollows.
Pour the remaining fruit and liquid into the base of the dish.
Bake in the oven: electric 190ºC, fan 170ºC, gas mark 5 for 40-50 minutes until the apples are soft and cooked. Serve hot or cold.
Aga method:
2 oven Aga: cook on the grid shelf on the floor of the roasting oven with the cold plain shelf set on the second runners down. Bake for about 45 minutes.
3 and 4 oven Aga: cook in the centre or just above the centre of the baking oven, for about 40-50 minutes.
For more information, visit Fruisana online |
