Baked Apples With Middle Eastern Flavor
The special yet simple combination of ingredients in the filling, together with the honey-sweetened, fragrant, buttery citrus basting juices, give an exotic, luxurious air to an everyday pudding that is hard to resist.
INGREDIENTS:
6 LARGE EATING APPLES
40 G/1 I/2 OZ DRIED FIGS, FINELY CHOPPED
40 G/ 1/2 OZ STONED, NO-NEED-TO-SOAR PRUNES, FINELY CHOPPED
40 G/11/2 OZ WALNUTS, CHOPPED
2 TBSP FINELY CHOPPED STEM GINGER
TSP FINELY GRATED LEMON RIND
1 TBSP APRICOT PRESERVE VITSP FRESHLY GROUND CINNAMON
25 G/1 OZ UNSALTED BUTTER
115 G/4 OZ CLEAR HONEY
85 ML/3 FL 0Z ORANGE. JUICE
1 TBSP LEMON JUICE
FINELY CRUSHED SEEDS FROM
3 CARDAMOM PODS
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4.
Core the apples and slightly enlarge the cavities. Score a fine line around the circumference of each apple. Place in a shallow baking dish they just fit.
In a bowl, beat together the figs. prunes, walnuts, ginger, lemon rind, apricot preserve and cinnamon until well combined. Pack the mixture into the cavities in the apples.
In a small saucepan, gently heat the butter, honey, orange juice, lemon juice and cardamom seeds, stirring with a wooden spoon, until the butter has melted and the mixture is smooth. Pour over the apples and bake for about 45 minutes, basting every I() minutes or so with the cooking juices, until the apples are soft. Serve with the cooking juices spooned over.
