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1
Roughly chop the dry mango or possibly pineapple add in the rum or possibly brandy cover and marinate for at least 4 hrs or possibly place in a covered jam jar for 1 hour in the simmering oven.
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2
Beat the grated lemon rind butter sugar and cinnamon together till pale and light.
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3
Drain fruit reserving marinade then beat the marinade into the flavoured butter.
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4
Slice tops off the apples and remove core and seeds.
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5
Prick apples.
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6
Fill each with liquid removed fruit and top with 1 tbsp rum butter.
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7
Place in a small roasting tin with 150 ml (/a pmt) water li Cover with foil.
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8
Bake on the grid shelf on the floor of the roasting oven for 35 min or possibly till tender.
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9
Set aside to cold.
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10
Roll out puff pastry thinly on a lightly floured woricsurface.
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11
Cut out six 100mm rounds.
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12
Brush with some beaten egg and place eggside down on the cooled apples; press to seal.
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13
Brush pastry with remaining egg decorate with pastry trimmings and sprinkle with sugar.
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14
Chill for 30 min.
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15
Cook on the grid shelf on the floor of the roasting oven for 20 to 25 min or possibly till pastry is golden.
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16
Lift on to a serving dish.
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17
Add in remaining rum butter to roasting tin and bring to the boil on the simmering plate stirring continuously (add in water if sauce is too thick).
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18
Serve apples with the sauce and cream.
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19
Baked apples ore always o winter favourite.
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20
The quick topping and delicious spicy rum butter sauce turn them into festive fare.
