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

8
Servings
726
Calories Per Serving
Deliver Ingredients

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
41g
59%
Sugar
22g
24%
Saturated Fat
18g
75%
Cholesterol
40mg
13%
Carbohydrate, by difference
84g
65%
Protein
13g
28%
Vitamin A, RAE
220µg
31%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
316mg
32%
Choline, total
13mg
3%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
78µg
20%
Iron, Fe
5mg
28%
Magnesium, Mg
50mg
16%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
288mg
41%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
504mg
34%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
123g
5%
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.