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Honey Baked Bramley Apples
Created by All Foods Natural, Monday, 15 October 2007
Description

High in acid, low in sugar, and wit a fluffy texture, Bramleys are extremely popular cooking apples. They keep some tang and tend to melt in the mouth when cooked.

Bramley apples are a great choice for apple pies and tarts or great in an apple crisp mixed with berries; serve them simply stewed ith custard or pureed and sweetened in an apple sauce to accompany roast pork... or filled with dried fruit and nuts and baked with honey, as in this irresistible recipe.

Ingredients
At a glance
Ingredients
Cooking Method
Difficulty
Course/Dish
Seasonal Eating
Meal Time
Special Diets
Serves
4
  • 4 Bramley apples (or other cooking apple)
  • 2 Tbs dark raisins
  • 2 Tbs golden raisins
  • 2 Tbs slivered almonds, toasted
  • 5 Tbs clear honey
  • 1 cup water
Methods/steps
1 Preheat oven to 400°F (200°C).
2 Core the apples. Score a line through the skin along the top. Cut the top and reserve. Stand the apples on a baking tray.
3 Mix raisins and almonds in a bowl. Fill the apples with this mix, drizzle with 2 tsp honey each and cover with the reserved top.
4 Mix the rest of the honey with the water and pour around the apples.
5 Bake in the middle rack for 45 minutes, until the apples are soft.

Nutrition Facts

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 204.53
Calories From Fat (10%) 21.33
% Daily Value
Total Fat 2.55g 4%
Saturated Fat 0.22g 1%
Cholesterol 0.00mg 0%
Sodium 4.70mg 0%
Potassium 261.20mg 7%
Carbohydrates 48.71g 16%
Dietary Fiber 4.22g 17%
Sugar 41.47g
Sugar Alcohols 0.00g
Net Carbohydrates 44.49g
Protein 1.68g 3%
Additional Tips

Serve with custard or vanilla ice cream if your diet allows dairy.

If you warm the water, the honey will dissolve fast. Be careful if you do it in the microwave; microwave for 40-60 seconds only.

Translation into British English: read apple crumble instead of apple crisp, please.

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