Butter And Rum Baked Apples Recipe

1. 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.

2. 2

   Beat the grated lemon rind butter sugar and cinnamon together till pale and light.

3. 3

   Drain fruit reserving marinade then beat the marinade into the flavoured butter.

4. 4

   Slice tops off the apples and remove core and seeds.

5. 5

   Prick apples.

6. 6

   Fill each with liquid removed fruit and top with 1 tbsp rum butter.

7. 7

   Place in a small roasting tin with 150 ml (/a pmt) water li Cover with foil.

8. 8

   Bake on the grid shelf on the floor of the roasting oven for 35 min or possibly till tender.

9. 9

   Set aside to cold.

10. 10

    Roll out puff pastry thinly on a lightly floured woricsurface.

11. 11

    Cut out six 100mm rounds.

12. 12

    Brush with some beaten egg and place eggside down on the cooled apples; press to seal.

13. 13

    Brush pastry with remaining egg decorate with pastry trimmings and sprinkle with sugar.

14. 14

    Chill for 30 min.

15. 15

    Cook on the grid shelf on the floor of the roasting oven for 20 to 25 min or possibly till pastry is golden.

16. 16

    Lift on to a serving dish.

17. 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).

18. 18

    Serve apples with the sauce and cream.

19. 19

    Baked apples ore always o winter favourite.

20. 20

    The quick topping and delicious spicy rum butter sauce turn them into festive fare.

* Per serving · 4 servings · Values may vary.