Ingredients Jump to Instructions ↓

  1. 4 Bramley cooking apples , about 300g each 100 g unsalted butter

  2. 100 g medjool dates , finely diced

  3. 2 tbsp dark brown sugar , preferably muscovado

  4. 2 tbsp sauternes , or other dessert wine

  5. 100 g eating apples

  6. 2 bananas

  7. 50 g blackberries

  8. 2 tbsp lemon juice

  9. 1 tbsp clear honey

  10. 50 g caster sugar

  11. 200 ml water icing sugar , to decorate clotted cream

Instructions Jump to Ingredients ↑

  1. Method 1. Preheat the oven to 180C/gas 4.

  2. Remove the core from each apple and run the tip of a sharp knife around their circumference, just scoring the skin, to stop them bursting while they cook.

  3. Using 15g of the butter, grease a 23cm square ovenproof dish that will fit the apples comfortably.

  4. Place the remaining butter in a blender or food processor with the dates and muscovado sugar, blend to a thick puree and use to fill the prepared apples. Arrange the apples in the buttered dish and drizzle with Sauternes wine.

  5. Bake for 45 minutes to 1 hour until the apples are completely tender but still holding their shape. (Cover the tops of the apples with small pieces of foil if they start to brown too quickly.) 6. To make the sauce: heat the diced apple, banana, blackberries, lemon juice, honey, sugar and water in a saucepan and simmer gently for 8-10 minutes.

  6. Transfer the sauce to blender, blend to a puree and pass through a sieve. Leave to cool and keep refrigerated until ready to use.

  7. To serve: transfer the apples to warmed wide-rimmed bowls set on plates and spoon around the chilled sauce. Decorate with a good dusting of icing sugar and a dollop of clotted cream.


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