Eskal Chocolate Covered FreeNut Butter Pretzel Bites
An ideal allergen friendly indulgence for both kid's and grown up's parties.
Portuguese baked apples
60 g raisins
125 g walnuts, toasted
3 tablespoons honey
A large pinch cinnamon
4 granny smith apples, cored
40 g butter, melted
175 g caster (superfine) sugar
125 Madeira or port wine
Pouring (whipping) cream or vanilla ice cream, to serve.
Preheat the oven to 180°C (350°F). Grease and line a baking dish with baking paper.
Grind the raisins and walnuts together in a mortar, using a pestle to form a rough paste. Transfer to a bowl and stir in the honey and cinnamon to form a sticky mass. Roll the paste into four logs that are just smaller than the holes left by the apple cores and pack the mixture into each apple.
Sit the apples upright in the baking dish. Brush with the butter and place a tablespoon of sugar on top of each, followed by a splash of Madeira. Bake in the oven for about 30 minutes, or until the apples are tender and caramelised. Remove from the oven and serve warm or at room temperature on individual plates with cream or vanilla ice cream.
Recipe provided by FINS