Baked Stuffed Apples in Cider

Apples stuffed with mincemeat, raisins, and almonds, baked in cider and served with a rich, buttery cider-infused caramel cream syrup.

Vegetarian Baked Dessert Fruit Sweet Autumn

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

89.6g

per serving

358.2 g total

Fat

28.9g

per serving

115.6 g total

Protein

per serving

8.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Caster Sugar

Dairy

175

Double Cream

Butter

Fruits

piece

Apple

Bramley or Granny Smith

tbsp

Raisins

Liquids

570

Cider

Spilt into 450ml and 120ml portions

NutsSeeds

tbsp

Almonds

Ground

Other

tbsp

Mincemeat

Fruity preserve; check for suet content

Method

Preheat the oven to 180°C.

Trim apple bases, remove cores, and cut a horizontal slit around the middle of each.

Mix raisins, mincemeat, and almonds together and pack into the apple centers.

Place apples in a dish and pour 450ml of cider over them.

Bake for 25 to 30 minutes and rest for 10 minutes.

Reduce the baking cider in a saucepan until syrupy and glaze the apples.

Boil sugar and the remaining 120ml of cider until caramelized to a golden brown.

Boil the cream in a separate pan then whisk into the caramel with the butter.

Serve the warm apples with the cream syrup.