Baked Bramleys With Dates, Ginger & Salted Caramel Sauce – a delicious recipe with Bramley apples, dates, ginger, butter, butter, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Make the sauce by placing all the ingredients in a saucepan. Bring to the boil, stirring frequently until the butter melts.
2
Turn the heat down to a simmer, then simmer for 10 minutes until thickened slightly. Remove from the heat and add a good pinch of sea salt, then stir. Leave to cool slightly then taste, adding more salt if needed.
3
Pre heat the oven to 180C/170C fan.
4
Cut the apples in half horizontally then use a melon baller to remove the core. Place the apple halves in an ovenproof dish, cutting a little off the bottom so that they sit nicely.
5
Melt the butter in a small pan then add the chopped dates and ginger. Add a spoonful of the mixture into the middle of each apple half.
6
Place the apples in the oven and bake for 20 minutes until the apples are soft and golden.
7
Serve the apples with the salted caramel sauce and a dollop of clotted cream.
475
kcal
Calories
32
g
Fat
49
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Bramley apples, 16 dates chopped, 3 stem ginger balls of, chopped, 1 3/4 tablespoons butter melted, and more.
Yes, Baked Bramleys With Dates, Ginger & Salted Caramel Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
