PREPARATION TIME 15 MINUTES
COOKING TIME 50-60 MINUTES
SERVES 6
LEVEL EASY
INGREDIENTS
• 6 large Pink Lady apples
• 80g fresh dates, pitted, chopped
• 60g chilled butter, chopped
• 25g flaked almonds
• 2 tablespoons brown sugar
• 1 tablespoon finely shredded fresh zest
• 2 teaspoons finely grated orange rind
• 160 ml fresh orange juice
• 80 ml water
• 4 whole cloves
• 300 ml whipping cream
FOR THE TOFFEE
• 100 g firmly packed dark brown sugar
• 60 ml water
METHOD
• Use an apple corer to core apples, leaving base intact. Use a teaspoon to scoop out the flesh to create a slightly wider cavity. Cut a horizontal slit around each apple to prevent the skin from splitting during cooking.
• Preheat oven to 180°C. Place the apples upright in a baking dish.
• Combine date, butter, almonds, sugar, ginger and orange rind in a bowl. Divide among the apple cavities and press down firmly.
• Pour orange juice and water into the dish and add the cloves.
• Bake for 40-50 minutes or until the apples are tender. Set aside for 10 minutes to cool slightly.
• Meanwhile, prepare the toffee: line a baking tray with nonstick baking paper. Cook the sugar and water in a saucepan over medium-low heat, stirring, until sugar dissolves. Reduce heat to low and cook without stirring for 10 minutes or until golden. Set aside until the bubbles subside. Pour over the prepared tray and set aside until set.
• Use a rolling pin to smash the toffee into small pieces. Place the cream in a bowl and fold in the toffee. Serve with the apples.
COOKING TIME 50-60 MINUTES
SERVES 6
LEVEL EASY
INGREDIENTS
• 6 large Pink Lady apples
• 80g fresh dates, pitted, chopped
• 60g chilled butter, chopped
• 25g flaked almonds
• 2 tablespoons brown sugar
• 1 tablespoon finely shredded fresh zest
• 2 teaspoons finely grated orange rind
• 160 ml fresh orange juice
• 80 ml water
• 4 whole cloves
• 300 ml whipping cream
FOR THE TOFFEE
• 100 g firmly packed dark brown sugar
• 60 ml water
METHOD
• Use an apple corer to core apples, leaving base intact. Use a teaspoon to scoop out the flesh to create a slightly wider cavity. Cut a horizontal slit around each apple to prevent the skin from splitting during cooking.
• Preheat oven to 180°C. Place the apples upright in a baking dish.
• Combine date, butter, almonds, sugar, ginger and orange rind in a bowl. Divide among the apple cavities and press down firmly.
• Pour orange juice and water into the dish and add the cloves.
• Bake for 40-50 minutes or until the apples are tender. Set aside for 10 minutes to cool slightly.
• Meanwhile, prepare the toffee: line a baking tray with nonstick baking paper. Cook the sugar and water in a saucepan over medium-low heat, stirring, until sugar dissolves. Reduce heat to low and cook without stirring for 10 minutes or until golden. Set aside until the bubbles subside. Pour over the prepared tray and set aside until set.
• Use a rolling pin to smash the toffee into small pieces. Place the cream in a bowl and fold in the toffee. Serve with the apples.
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