The Honey Association

BAKED APPLES WITH SULTANAS, PECAN AND HONEY

Serves 4

These backed apples are lower in sugar than the tradditional version - the usual sugar is replaced with honey while the aprricots provide extra sweetness as well as vitamin A and fibre. Bramley apples contain good amounts of vitamin C and potassium, while the pecan nuts are full of essential omega-3 oils and vitamin E.

  • 4 conference pears, peeled, cored cut into slices
  • 4 tbls clear honey
  • 1 strip of orange peel
  • 1 strip of lemon peel
  • juice of one lemon
  • 3 tbls water
  • 4 sheets of filo pastry (approx 30 cm x 30 cm)
  • 2 tbls (30g) melted butter
  • Icing sugar for dusting

  

Preheat the oven to 180 degrees C/ 350 degrees F/ gas mark 4.

Remove the core from the apples. Using a sharp knife, lightly score the skin around the middle, just enough to pierce the skin.

In a small bowl, combine the dried fruit, honey and pecans. Fill the cavities of the apples, and then place them in a baking dish. They should fit snugly side by side. Add 2 tablespoons of water, cover loosly with foil then bake for 45 - 60 minutes.

Check a few times during cooking adding a little extra water if the dish becomes dry.

Serve warm with natural yoghurt or custard.

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