Christmas Stuffed Baked Apples

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Ingredients

For the apples

  • 120 Grams  suet
  • 150 Grams  light brown muscovado sugar
  • 200 Grams  grated Bramley apples
  • 100 Grams  sultans
  • 60 Grams  raisins
  • 100 Grams  dried prunes, chopped
  • 40 Grams  walnuts, chopped
  • 40 Grams  almonds, chopped
  • 1 Teaspoon  ground cinnamon
  • 1/2 Teaspoon  mixed spice
  • generous shot of dark rum and
  • generous shot of brandy
  • Cox’s apples
  • 150 Grams  butter
  •   icing sugar
  • glass of brandy for the sauce

For the muscavado sugar ice cream

  • 750 Milliliters  milk
  • 12  egg yolks
  • 250 Grams  dark muscavado sugar
  • 250 Milliliters  single cream

British culinary master Michel Roux Jr.'s warm and delicious baked apples are perfect for a Christmas-dessert. Serve hot, with chilled crème fraîche or muscavado sugar ice cream. 

Wine suggestion: Saussignac, Chateau Tourmentine 1994, J M Hure

Directions

For the apples

Mix the suet and muscovado sugar with the grated apples, dried fruits, nuts, spices, rum and brandy. The flavouring is very much a matter of taste; you may like more cinnamon, for example. This mixture can be kept in the refrigerator in an airtight container for many weeks, and if anything it improves with storage.

Heat the oven to 200°C / 400°F / gas 6. Peel the Cox’s apples and remove the cores. Fill each apple with the stuffing, packing it tightly; there will be plenty, so pile the stuffing up to cover the top of the apple. Put the apples in a roasting pan and put a knob a butter on each apple. Liberally sprinkle with icing sugar and place in the oven for 20 minutes, basting often with the cooking juices.

Serve the apples on warm plates. Place the roasting pan over high heat and pour in a good glass of brandy, whisking to loosen all the caramelized juices in the tray. Pass through a sieve into a jug and poor over the apples. 

Serve hot, with chilled crème fraîche or muscavado sugar ice cream.

For the muscavado sugar ice cream

Bring the milk and cream to boil, then remove from the heat. Beat the yolks and sugar until thick and creamy. Poor the boiling milk into the yolks mixture, whisking continuously. Return the mixture into the saucepan and stir with a wooden spatula over low heat until the custard thickens slightly. Chill, then churn in an ice-cream machine until frozen.

Nutrition

Calories per serving:

940 calories

Dietary restrictions:

High Fiber, Low Sodium Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:

47%

Servings:

8
  • Fat 407g 625%
  • Carbs 834g 278%
  • Saturated 218g 1,090%
  • Fiber 51g 204%
  • Trans 5g
  • Sugars 663g
  • Monounsaturated 121g
  • Polyunsaturated 39g
  • Protein 60g 120%
  • Cholesterol 1,008mg 336%
  • Sodium 497mg 21%
  • Calcium 1,475mg 148%
  • Magnesium 439mg 110%
  • Potassium 5,056mg 144%
  • Iron 11mg 60%
  • Zinc 8mg 56%
  • Phosphorus 1,622mg 232%
  • Vitamin A 2,613µg 290%
  • Vitamin C 80mg 133%
  • Thiamin (B1) 1mg 77%
  • Riboflavin (B2) 3mg 177%
  • Niacin (B3) 8mg 40%
  • Vitamin B6 2mg 112%
  • Folic Acid (B9) 191µg 48%
  • Vitamin B12 5µg 81%
  • Vitamin D 15µg 4%
  • Vitamin E 23mg 113%
  • Vitamin K 66µg 82%
See detailed nutritional info Have a question about nutritional data? Let us know.
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