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Serves 8
- 200g semi dried prunes, stoned
- 1 teaspoon ground cinnamon
- 80g pecan nuts, finely chpped
- 100g Dark Muscavado Sugar
- 8 tablespoons Lyle's Golden Syrup plus extra for coating
- 8 apples, 175g each (Cox's or Golden Delicious are good)
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Instructions Preheat the oven to 150F?300C/Gas 2
Chop up the prunes and put them into a bowl with the cinnamon, nuts, sugar and golden syrup and leave aside to infuse.
Wash, dry and core the apples but do not peel. Chop up the flesh, rejecting the pips and core you have just removed, and add it to the prune stuffing mixture
Coat the apples with golden syrup by pouring the syrup and twirling the apples as you go. Then sit them in a greased ovenproof baking dish making sure they don't touch.
Pack each one with the syrupy prune stuffing. Drizzle with any of the remaing juice.
Bake in the oven for 40-45 minutes, basting once or twice while they cook. Allow to cool a little before serving with the thick creamy custard.
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