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Tropical Baked Apples with Pistachios and Cherries
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A lighter, more exotic version of a traditional winter dish, using semi-dried tropical fruits and Provençal cherries for sweetness.
Keep the apples in lemon juice and water as you prepare them, to prevent discolouration. To stop the semi-dried fruit sticking to your knife, keep dipping the knife in a cup of hot water as you chop.
The Somerset Pomona, a blend of cider brandy and apple juice, would be a great accompaniment to the sweet tangy apples.
Typical values per serving:
This recipe was first published in April 2005.