Christmas Stuffed Baked Apples

Christmas Stuffed Baked Apples
Staff Writer

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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

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

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.

Nutritional Facts

Total Fat
35g
50%
Sugar
19g
21%
Saturated Fat
17g
71%
Cholesterol
32mg
11%
Carbohydrate, by difference
62g
48%
Protein
12g
26%
Vitamin A, RAE
124µg
18%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
196mg
20%
Choline, total
23mg
5%
Fiber, total dietary
9g
36%
Fluoride, F
1µg
0%
Folate, total
109µg
27%
Iron, Fe
6mg
33%
Magnesium, Mg
36mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
227mg
32%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
389mg
26%
Vitamin D (D2 + D3)
2µg
13%
Water
152g
6%
Zinc, Zn
1mg
13%

Christmas Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Christmas Cooking Tip

When planning your menu, maximize the number of items that can be prepared in advance so you can enjoy your food without stress.