Mohel? A Jew trained in the art of circumcision. The name came to me whilst struggling to carefully core the apples with a knife, whilst keeping the flesh in tact. Let’s just say, thank god it was an apple, because my first attempt was not pretty. Lesson learnt, I bought an apple corer. Baked apples are simple, seasonal and when stuffed with mince meat, a fantastic addition to your Christmukkah spread. Served with a generous spoon of cinnamon mascarpone or left-over brandy cream.
- LEVEL: Easy
- Prep: 10 Mins
- Cook: 1 Hour
- SERVES: 8 - 12
300g fruit mince meat (store bought)
6 apples, cored and cut in half
1 tbsp. lemon
1 tbsp. lemon juice
2 tbsp. brandy
2 tbsp. light muscovado sugar
1 tsp. cinnamon
¾ icing cup sugar
3 tbsp. cinnamon
1. Preheat the oven to 150C/ 300F/ Gas 2
2. Remove the apple (preferably with a corer) and cut the apples in half. Pour lemon juice over to avoid discolouring.
3. Mix the fruit mincemeat, lemon zest, brandy, sugar and cinnamon.
4. Spread the mincemeat mixture over the apples.
5. Cover with foil and place in the oven. Bake for 50-60 minutes, until soft but not collapsing, removing the foil about two-thirds of the way through cooking and basting with the buttery juices.
6. Meanwhile make the cinnamon mascarpone, by mixing all the ingredients together.
6. Serve the apples with the juices spooned over them and a generous scoop of cinnamon mascarpone.
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