Colin Spencer

Baked Apple with Apricot Purée

Preparation info
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
The New Vegetarian
The New Vegetarian

By Colin Spencer

Published 1986

  • About

A traditional English dessert with the added goodness and sharpness of apricots. It can also be made with almost any other fruit purée.

Ingredients

  • 4-6 large cooking apples
  • 300 ml/10 fl oz/1¼ cups

Method

Pre-heat the oven to 200°C/400°F/Gas mark 6. Core the apples without peeling them and place on a buttered baking sheet. Fill the cavities with the apricot purée and cover the top with the almonds. Bake