Recipe: Baked Apples With Mincemeat
A slightly different way to use sweet mincemeat than a traditional mince pie, but still one which is seasonal and festive. We recommend using large Cox’s orange pippins, Braeburn or Jonagold apple varieties for this, although, like potatoes, apples can be a bit temperamental and react differently during cooking. The filling can be varied according to your taste, with more or less spice, or even the addition of nuts such as ground almonds or walnuts.
Recipe courtesy of Mark Hix
Ingredients
For the apples
- 4 large apples (see above for recommended varieties), cored
- 8tbsp Farm Shop sweet mincemeat
- 65g fresh white breadcrumbs
- 1tsp ground cinnamon
- 2tbsp brown sugar
To Serve
- Custard or thick Jersey cream
Method
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Step 1
Pre-heat the oven to 190ºC/375ºF/gas mark 5.
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Step 2
Mix the mincemeat, breadcrumbs, cinnamon and sugar together. Cut 4 pieces of foil large enough to wrap the apples. Put each apple in the centre of its square of foil and fill the core cavities with the mincemeat mixture. Fold the foil up loosely and put them on to a baking tray.
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Step 3
Bake for 45-60 minutes, or until the apples are soft. Check the apples after 40 minutes, as the odd one may need removing before the rest if it cooks quicker. Serve with custard or thick Jersey cream.