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Cranberry, Nut and Cinnamon Poached Apples

SERVES: 4 – 6
PREP TIME: 25 MINUTES
STOVE TOP TIME: 25 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 200ml toasted and chopped walnuts OR pecan nuts
  • 125ml chopped dried cranberries
  • 80ml brown sugar
  • 80ml rolled oats
  • 45ml butter, softened
  • 15ml lemon juice
  • 15ml lemon rind
  • 5ml ground cinnamon
  • 6 medium to large firm baking apples
  • 1lt water
  • 15ml honey
  • Ice cream or cream for serving

DIRECTIONS

  1. Combine the walnuts, cranberries, brown sugar, oats, softened butter, lemon juice, rind and cinnamon in a bowl and mix well.
  2. Using a melon baller, scoop out the centre and pips of the apple, leaving the bottom intact.
  3. Carefully slice a small amount off the bottom of each apple so that they stand level.
  4. Divide the nut mixture between all the apples, filling each cavity tightly.
  5. Pierce 3 holes on the sides of each apple.
  6. Place the apples in a medium sized pot and add the water and honey.
  7. Bring the liquid to the boil, place the lid on the pot and simmer for 25 minutes.
  8. Place the sealed pot on a mat or cloth in the Wonderbag and seal.
  9. Leave to cook for 3 hours.
  10. Remove the pot and remove the apples from the poaching liquid.
  11. Serve with ice cream or cream.