Stuffed baked apples

Stuffed baked apples

Bramley apples have a lovely fluffy texture when baked. If you prefer, leave out the pomegranate seeds or try with chopped dates, figs and dried cranberries.

By , 21 September 2015
Stuffed baked apples
  • Ready in: 60 mins
  • Serves: 4
  • Price: 63p per serving
Nutritional Info
Each 225g serving contains
  • Fat low
  • Saturates low
  • Sugars high
  • Salt low
  • Energy 1151KJ 275KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 512kJ/122kcal.
  • 4 Bramley cooking apples
  • 8 dried apricots, chopped
  • 3 level tbsp soft light brown sugar
  • 80g pack pomegranate seeds
  • 50g sultanas
  • 15g butter
  • 150ml apple juice
  • 1 tbsp clear honey
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Wash and dry the apples, then remove the cores using an apple corer or a sharp knife. Enlarge the holes slightly with a knife. Make a cut in the skin around the middle of each apple and put in an ovenproof dish.

  • Mix together the chopped apricots, sugar, pomegranate seeds and sultanas. Carefully fill the apples with the mixture. Cover the filling at the top of each one with a small piece of foil to stop it burning.

  • Heat the butter, apple juice and honey until the butter melts, but don't let it boil. Pour over the apples.

  • Bake in the oven for 35 minutes, basting with the juices halfway through. Remove the foil, baste again and return to the oven for another 10 minutes. Spoon over the juices to serve.