On my shopping list this weekend was a Pink Lady apple, which I hoped I'd be able to buy loose – wrong – I needed a large one for my treat to myself - beetroot relish and finished up buying four.
I'd also bought Pink Lady fruit juice for a change – not realising how handy it would be.
Here's what happened to the three I had left :
Baked Apples with sultanas and
optional sticky toffee sauce
ahead of the game take two handfuls of
sultanas – place in a box with a tight fitting
lid. Add 150ml of Pink Lady fruit juice,
fridge and steep overnight
Grease a dish that measures 25x17x5cms (10x7x2”)
with 1 tsp of unsalted butter
2 tbsp of soft dark brown sugar
½ tsp of vanilla bean paste
1 tsp of cinnamon – mix all three
ingredients in a medium size mixing bowl
3 Pink Lady apples – peeled, cored and
sliced and add to the sugar, paste and cinnamon
in the bowl together, add 1 tbsp of Pink Lady apple
juice from the steeping - mix well to combine then tip into your
greased dish
Bake for 30 minutes in a pre-heated oven 150fan/170c/Gas 3
turn after 15 minutes and set aside to cool, then cover.
Note : you want the apples to keep their shape, not turn
into mush
Next up – assembly and photo guide
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