Almond Stuffed Apples Recipe
Ingredients
| 8 large cooking apples | ||
| Marzipan | 4 Ounce | |
| Walnut halves | 8 | |
| Butter | 2 Ounce, melted | |
Directions
Wipe the apples and core with an apple corer. With a pointed knife, make a slit around the middle circumference of each apple. On the top half make 5 to 6 slits down to the middle. Place the apples in a roasting tin.
Cut the marzipan into eight long sticks and insert one into each core cavity. Top with a walnut half. Brush all over with melted butter and cover with foil. Bake in the bottom of a preheated very hot oven (240°C/450°F, Gas Mark 8) for 25 minutes. Lower the oven temperature to moderate (180°C/350°F, Gas Mark 4), remove the foil and bake in the centre of the oven for a further 30 to 40 minutes or until soft but not floppy. Serve with Butterscotch sauce and pouring cream.
Cut the marzipan into eight long sticks and insert one into each core cavity. Top with a walnut half. Brush all over with melted butter and cover with foil. Bake in the bottom of a preheated very hot oven (240°C/450°F, Gas Mark 8) for 25 minutes. Lower the oven temperature to moderate (180°C/350°F, Gas Mark 4), remove the foil and bake in the centre of the oven for a further 30 to 40 minutes or until soft but not floppy. Serve with Butterscotch sauce and pouring cream.
Chef
