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Apples Baked In Brandy And Vermouth Recipe
|Cooking apples||4 , cored|
|Butter||2 1⁄2 Ounce (65 Gram)|
|Castor sugar||2 Tablespoon|
|Dry white vermouth||4 Fluid Ounce (125 Milliliter)|
|Water||4 Fluid Ounce (125 Milliliter)|
|Brandy||3 Fluid Ounce (75 Milliliter)|
|White bread slices||4 , crusts removed|
|Red currant jelly||2 Tablespoon|
Serving size: Complete recipe
Calories 1496 Calories from Fat 523
% Daily Value*
Total Fat 59 g90%
Saturated Fat 36.6 g182.9%
Trans Fat 0 g
Cholesterol 152.4 mg
Sodium 477.8 mg19.9%
Total Carbohydrates 176 g58.7%
Dietary Fiber 16.2 g64.6%
Sugars 107.4 g
Protein 8 g15.1%
Vitamin A 41.9% Vitamin C 46%
Calcium 6.4% Iron 6.7%
*Based on a 2000 Calorie diet
Put 1 teaspoon of butter in the cavity of each and place in a flameproof baking dish.
Sprinkle over the sugar, vermouth, water and 2 tablespoons of the brandy.
Bake in a moderate oven (180°C/ 350°F or Gas Mark 4) for 30 to 35 minutes or until the apples are tender.
Meanwhile, cut the bread slices into circles about 8cm/3in in diameter.
Melt the remaining butter in a frying pan.
Add the bread slices and fry until crisp and golden brown on both sides.
Drain the bread slices on kitchen paper towels and arrange on a warmed serving dish.
Place an apple on each slice and keep hot.
Place the baking dish over the heat on top of the stove and stir in the remaining brandy and redcurrant jelly.
Bring to the boil and boil until reduced to about half the original quantity.
Pour this sauce over the apples and serve.