Jamie Oliver

Fruity caramel baked apples

Stuffed with spiced dried fruit

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Fruity caramel baked apples

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    611
    31%
  • Fat
    44.5g
    64%
  • Saturates
    27.7g
    138%
  • Protein
    2.1g
    5%
  • Carbs
    48.9g
    19%
  • Sugar
    48.4g
    54%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    611
    31%
  • Fat
    44.5g
    64%
  • Saturates
    27.7g
    138%
  • Protein
    2.1g
    5%
  • Carbs
    48.9g
    19%
  • Sugar
    48.4g
    54%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4 good-sized eating apples
  • 50 g butter
  • 50 g brown sugar
  • 2 handfuls dried fruit (chopped apricots, raisins and cherries)
  • 1 piece stem ginger in syrup , chopped
  • 1 orange , zest of
  • 2 tablespoons runny honey
  • 284 ml double cream
  • 1 tablespoon icing sugar
  • 1 pinch mixed spice
  • 1 splash brandy or whisky , optional
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Method

Indulge yourself with this delicious dessert.

Preheat the oven to 180°C/350°F/gas 4. Carefully remove the core from the apples with a sharp knife or apple corer. Be careful not to split them in half. Place them on a baking tray.

Heat the butter and sugar in a small saucepan with the dried fruit, stem ginger and orange zest. Stir until the butter has melted and all the grains of sugar have disappeared. Pour the caramel mixture into the middle of the apples, drizzling any extra mixture over the top along with the honey. Bake the apples in the preheated oven for 20 minutes.

Meanwhile, whip the double cream with the icing sugar and mixed spice until you have soft peaks. Fold in the brandy or whisky for a bit of a kick if you like.

Serve each apple with a big spoonful of whipped cream and any leftover caramel juices from the tray.

Tip: Try using seasonal British apples like Cox’s or Russets.

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