This lovely recipe is great for the autumn when apples are in season. A perfect partner for Cornish clotted cream.

Baked apples with Cornish Clotted Cream

By Annette Woolcock Published: February 8, 2015

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

This lovely recipe is great for the autumn when apples are in season. A perfect partner for Cornish clotted cream.

Ingredients

Instructions

  1. Oven setting 180°C / Mark 4
  2. Top and tail four of your favourite eating apples and remove the core. Stand them upright in an ovenproof dish or pan
  3. Mix the sultanas, orange zest and marmalade in a bowl and use the mixture to stuff the apples not quite to the top.
  4. Press a knob of butter and a teaspoon of Demerara sugar into each apple. Sprinkle remaining brown sugar over the top of the apples, drizzle with orange juice and add the cinnamon stick and vanilla essence to the orange juice in the bottom of the pan.
  5. Bake apples for 15 to 20 minutes until the apples have softened but not disintegrated
  6. Transfer the apples to serving dishes and pour juice from the pan over the top. If necessary, the juice can be reduced slightly beforehand over a medium heat on the hob
  7. Using a dessert spoon warmed in hot water, form quenelles of clotted cream to top the apples before serving. A piece of cinnamon (not for eating) was used as decoration.
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