Rum Punch Baked Apples

Name: Rum Punch Baked Apples
Yield: Serves 4
Ingredients: about 25 g/1 oz butter; 4 rounded tablespoons dark muscovado sugar; juice of 1 lemon; 2 teaspoons ground cinnamon; 4 large cooking apples; ½ nutmeg; 1 large wine glass dark rum; 100 g/4 oz dried apricots; finely grated rind and juice of 1 orange

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

There are some old favourites one never tires of. These gleaming apples are stuffed with dried apricots and the rum makes a wonderful sauce. A sprinkling of Angostura bitters added with the rum is most effective. Serve with cream.

Ingredients

100 g/4 oz dried apricots
finely grated rind and juice of 1

Dessert
Gluten-free
Vegetarian
Baking

Method

Preheat the oven to 190°C/375°F/gas mark 5. Chop the dried apricots finely and put them into a bowl, then stir in the grated orange rind and ground cinnamon. Put the orange juice into a fairly shallow ovenproof earthenware dish that is big enough to hold the apples. Make a shallow cut