Brandied apples with hazelnut crème anglaise


Ingredients 15
Servings 6
Time

Ingredients

  • 6
    large cooking or dessert apples, peeled and cored
  • 20
    ml
    sugar
  • 10
    ml
    grated orange peel
  • 15
    ml
    currants, soaked in a little orange juice until plump
  • 200
    ml
    orange juice
  • 15
    ml
    butter, diced
  • 125
    ml
    smooth apricot jam
  • 60
    ml
    brandy
  • CRÈME ANGLAISE
  • 500
    ml
    milk
  • 6
    egg yolks
  • 40
    g
    sugar
  • 1
    orange, finely grated peel
  • 15
    ml
    whipped cream
  • 45
    ml
    hazelnut liqueur
 

Method

 
Sprinkle apples with sugar, orange peel and currants. Place apples in a buttered ovenproof dish and pour orange juice around them. Dot apples with butter. Cover and bake at 180 ºC for 45 minutes (for dessert apples like Golden Delicious) to 75 minutes (for cooking apples like Granny Smith), basting occasionally, until apples are very tender. Remove from oven and cool (apples will firm as they cool). Brush with apricot jam melted with brandy. Grill under preheated grill until tops are crisp and lightly charred. CRÈME ANGLAISE: Heat milk in a heavy-based saucepan or a double boiler until warm. Whisk egg yolks and sugar until creamy. Slowly add warm milk, whisking constantly. Return to saucepan and cook over low heat, stirring, until sauce is thick enough to coat back of a wooden spoon. Do not boil sauce, as it will curdle. Add grated orange peel and remove from stove. Leave until cold, then blend in whipped cream and liqueur. Serve very well chilled, with apples, at room temperature.
 

Read more on: bake  |  fruit
 

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