Apples in Amber
1990s · typewriter
Serves 12 servings · 20 min prep · 50 min cook
Some details on this card were ambiguous — see notes.
applecaramelhoneyred-winepecanfestiveelegantbaked
Ingredients
- 1.12 Granny Smith apples, scored and cored
- 2.1 packet pecans, toasted and coarsely ground
- 3.4 tablespoon butter
- 4.4 tablespoon red wine
- 5.honey or golden syrup, ¾ to 1 cup; for filling and baking dish base
- 6.cinnamon sticks, 2 per apple for serving
- 7.cloves, optional
- 8.1 cup sugar, for amber sauce
- 9.2 tablespoon water, for amber sauce
- 10.lemon juice, squeeze; for amber sauce
- 11.2.5 tablespoon thick cream, for amber sauce; jersey or double cream
Method
- 1.Score apples around the equator and core them.
- 2.Crush pecans and mix with honey (or syrup), red wine and butter to form a paste.
- 3.Fill the cored apples with the nut paste.
- 4.Place apples in a baking dish with honey or syrup at the bottom.
- 5.Bake in a 180°C oven for 45 minutes or until golden. If the oven runs hot, reduce to 150°C. Can take up to 50 minutes.
- 6.AMBER SAUCE: Melt sugar, water and lemon juice at low heat in a heavy pot. When dissolved, boil steadily until a rich amber colour. Remove from heat and allow to cool slightly (about 3 minutes). Whisk in thick cream.
- 7.TO SERVE: Stick 2 cinnamon sticks into each apple. Set in a pool of the amber sauce. Paint cinnamon sticks gold with edible gold paint if desired. Garnish with bayleaves streaked gold.
Notes
- An elaborate, festive presentation dish — the apples are served in a caramel sauce pool with gilded cinnamon sticks.
- Edible gold paint is used for a decorative golden finish on the cinnamon sticks.
- Honey or golden syrup can be used interchangeably.
- Handwritten note alongside pecans: 'ice cms' — possibly 'ice cream' indicating pecans can also be served with ice cream, or a partially legible note.