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6 dessert apples
1 lemon, juice
1 orange, finely grated zest (plus juice, if needed)
125g orange marmalade
1½ tbsp golden syrup
2 tbsp whisky
Crème fraîche or whipped cream, to serve
1. Preheat the oven to 200°C, gas mark 6. Halve the apples, you don’t need to core them (unless you want to). They look better left as they are. Put them into an ovenproof dish where they can lie snugly in a single layer.
2. Put the other ingredients into a saucepan and heat gently, using the back of a spoon to break the marmalade down. Spoon this all over the apples and turn them over in it, ending with the apples cut side up.
3. Bake for 30-40 minutes, until the fruit is tender and slightly caramelised, basting occasionally with the cooking juices. If the dish gets too dry, add some orange juice or water.
4. Leave to cool a little – they’re very hot when they come out of the oven – and serve with crème fraîche or whipped cream.
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