Baked Pink Lady® apples served with pink peppercorns for heat and cranberries for sweetness.
What Are Baked Apples?
You can find all kinds of recipes for sweet baked apples or even savoury baked apples. Sweet baked apples might be pre-sliced or baked whole, while savoury baked apples make a great side dish to a Sunday roast.
Whether you’re baking apples for a sweet dessert or a savoury side dish, Pink Lady® apples are the perfect choice. You can bake Pink Lady® apples with a variety of different flavourings.
In this recipe, we’re baking Pink Lady® apples whole with a sweet filling of dried fruits, candied peel and pink peppercorns for a little heat. You’ll love that the baked apples look great on the plate and yet are super easy to make, meaning you can impress with little fuss.
These baked apples are also the perfect home cooked family dessert, making it an easy way to get one of your five a day onto the menu. You'll just have to skip the Cointreau if serving to the kids!
Why Are Pink Lady® Apples Good for Baking?
Pink Lady® apples make such great baked apples because of the natural sweetness you get in every apple. The juicy fizz you get from Pink Lady® apples is intensified when baked, giving you delicious results every time.
What Texture are Baked Apples?
For best results, you’re looking for a soft texture that almost melts in the mouth. Pink Lady® apples natural crispiness will prevent your baked apples from going mushy. Just make sure to be careful when your apples are fresh out of the oven, as they will be very hot.
How Long to Bake Apples?
For a soft texture to your apples, 35 minutes at 190°C should be about right. If you prefer your baked apples with a bit more bite, reduce the time slightly. If you want your apples to be super soft, extend the time a little more.
How to Bake an Apple
Follow our step by step instructions below to bake your apples:
Heat the oven to 190C/Gas mark 5.
Pour boiling water over the currants, cranberries and pink peppercorns to just cover, and leave to soak for 10 minutes.
Mix the brown sugar and mixed candied peel together with the Cointreau.
Drain the currants and add to the sugar mixture, stirring well.
Core the apples and use the tip of a sharp knife to cut around the diameter of each apple to prevent the skins from bursting.
Place in an ovenproof dish, and fill each one to overflowing with the fruit mixture.
Add the wine, water or juice to the dish and bake for 35 minutes or until tender.
When serving, drizzle with the sweet juices left behind, making sure a few pink peppercorns are visible on top.