Dessert
One of our most useful English cooking apples is the Bramley Seedling and it can be used for a simply delicious dessert: filled with dates or ground almonds mixed with Apricot Conserve or Mincemeat.
4 large Bramley Apple
4 teaspoonfuls of Tiptree Mincemeat
Butter
2 Egg whites
2 Tablespoons of Castor Sugar
Ovenproof dish
Set oven at 200 or 180 fan degrees.
Remove core from centre of apple – keeping apple whole and don’t go right through apple.
Slit the skin all the way round the apple, not too deep.
Place apples on shallow buttered ovenproof dish.
Fill apples with mincemeat and put a knob of butter on top.
Pour wine glass of water round base of apples.
Bake for 35min depending on the size of the apple.
Reduce oven temperature to 150 degrees.
Remove the upper half of the apple skin.
Beat egg whites until stiff then fold in castor sugar.
Coat the top half of apple with meringue, sprinkle with extra castor sugar.
Return apples to oven for about 5 minutes until meringue just golden.
Serve with Cornish Clotted Cream.
