What a year this has been, I have never worked as hard. I ran out of time and sort of ran out of Christmas so despite good intentions, this is the closest I got to doing any seasonal recipes.
As summer explodes in Cape Town, so does my food styling work, and summer and Christmas generally mean a very busy time for me.
I have taken on a project cooking for a client over the holiday’s so I’m not sure how many posts I will be doing on my blog over the next few weeks. I do hope that wherever you are, whatever you do, and however you celebrate, you will have a restful and peaceful year-end holiday. Or even a short break.
If I don’t see you before the end of the year, I hope to see you in 2013, where I have some amazing things planned.
This recipe makes a fabulous addition to your Christmas dessert table and goes particularly well with Christmas pudding.
Brandy sodden fruit, cinnamon and cloves all conjure up the elements that make it so festive. Your house will smell lovely, and these are so easy to prepare.
Taking the core out the apple would have been so much easier if I had an apple corer gadget. Instead I gauged out a wide hole around the stem and then sliced down in a square shape to remove it. I tried to avoid cutting all the way through to the bottom.
I like to bake Golden Delicious or Pink Lady apples
Recipe | this makes enough to stuff 8 apples
- 1 1/2 cups seedless raisins (I used a mixture)
- 3 cloves
- 8 apples (or however many you will need)
- 3 T brown sugar
- 1 t cinnamon
- zest of half an orange
- 3 T brandy
Pre heat the oven to 180 C. Cover the raisins and cloves with boiling water and set aside to soak for 15 minutes. Core the apples, trying not to cut all the way through (3/4 of the way down). Mix all the ingredients with the soaked apples and stuff each one as much as you can. Scatter over any leftover fruit and sauce around the apples. Cover with tin foil and bake for an hour.
Serve warm with loads of vanilla ice cream.
I look forward to connecting with you again