4 apples, cored and halved
80 g brown sugar
1 tsp NOMU Ground Cinnamon
50 g butter, plus extra for greasing
2 tbsp marsala or port
Vanilla ice cream, to serve
Preheat the oven to 180°C.
Butter an ovenproof dish, just large enough to fit 8 apple halves quite compactly. Arrange the apples in the baking dish cut side up. Mix the sugar and cinnamon and sprinkle over the apples. Put a blob of butter on each apple, dribble with port and add some water.
Bake for 30 minutes, then spoon the pan juices over the apples and add some more water to the dish.
Bake for another 30 minutes until the apples are soft inside and golden on top. Serve warm or at room temperature with some sauce spooned over the top and a scoop or two of ice cream.
Tip: Chopped caramel pecans are great sprinkled on top for some crunch!
From Tessa Kiros “Apples for Jam”, Murdoch Books 2006
4 apples, cored and halved
80 g brown sugar
1 tsp NOMU Ground Cinnamon
50 g butter, plus extra for greasing
2 tbsp marsala or port
Vanilla ice cream, to serve
Preheat the oven to 180°C.
Butter an ovenproof dish, just large enough to fit 8 apple halves quite compactly. Arrange the apples in the baking dish cut side up. Mix the sugar and cinnamon and sprinkle over the apples. Put a blob of butter on each apple, dribble with port and add some water.
Bake for 30 minutes, then spoon the pan juices over the apples and add some more water to the dish.
Bake for another 30 minutes until the apples are soft inside and golden on top. Serve warm or at room temperature with some sauce spooned over the top and a scoop or two of ice cream.
Tip: Chopped caramel pecans are great sprinkled on top for some crunch!
From Tessa Kiros “Apples for Jam”, Murdoch Books 2006
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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