Recipes
Stuffed baked apples
Bramley apples have a lovely fluffy texture when baked. If you prefer, leave out the pomegranate seeds or try with chopped dates, figs and dried cranberries.
Bramley apples have a lovely fluffy texture when baked. If you prefer, leave out the pomegranate seeds or try with chopped dates, figs and dried cranberries.
(19 votes)
Cook: 1 Hour
Serves: 4
Price: 63p per serving
Nutritional Information
Each 225g serving contains
Energy
1152kj
275kcal
1152kj
275kcal
14%
Fat
3.7g
3.7g
Low
5%
5%
Saturates
2g
2g
Med
10%
10%
Sugars
54g
54g
High
60%
60%
Salt
0.11g
0.11g
Low
2%
2%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
512kj/122kcal
Typical energy values per 100g:
512kj/122kcal
Ingredients
4 Bramley cooking apples
8 dried apricots, chopped
3 level tbsp soft light brown sugar
80g pack pomegranate seeds
50g sultanas
15g butter
150ml apple juice
1 tbsp clear honey
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Wash and dry the apples, then remove the cores using an apple corer or a sharp knife. Enlarge the holes slightly with a knife. Make a cut in the skin around the middle of each apple and put in an ovenproof dish.
2
Mix together the chopped apricots, sugar, pomegranate seeds and sultanas. Carefully fill the apples with the mixture. Cover the filling at the top of each one with a small piece of foil to stop it burning.
3
Heat the butter, apple juice and honey until the butter melts, but don't let it boil. Pour over the apples.
4
Bake in the oven for 35 minutes, basting with the juices halfway through. Remove the foil, baste again and return to the oven for another 10 minutes. Spoon over the juices to serve.