Baked Apples with Peppercorns

recipe

Baked Apples with Peppercorns

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'I find that peppercorns really enhance the flavour of sweet things – especially fruits,' says Gordon Ramsay. 'Use a variety of apple that holds its shape and texture well on baking – such as Granny Smith or Braeburn'

Ingredients

6 firm dessert apples, such as Granny Smith or Braeburn
about 100g butter, softened until runny but not melted.
about 100g unrefined Demerara sugar
300ml apple juice
1 tsp crushed black peppercorns
1 vanilla pod, slit open
2-3 tbsp Armagnac (optional)

Serves: 6 Preparation: 60 Total Time: 60min

Directions

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Peel the apples neatly using a small paring knife, and scoop out the cores with an apple corer. Pat dry with kitchen paper, then brush all over with softened butter. Roll in the demerara sugar to coat.
Preheat the oven to //gas mark Place the apples in a roasting tin or baking dish and roast in the oven for minutes.
Pour in the apple juice and scatter over the crushed peppercorns and vanilla pod. Spoon the juice over the apples, then return to the oven. Roast, uncovered, for a further minutes, basting the fruits every minutes or so. On the final basting, trickle over the Armagnac, if using.
Allow to cool for minutes or longer, basting the apples occasionally with the pan juices.
To serve, lift the apples into a serving dish and strain the pan juices over. For a simple dessert, serve warm with pouring cream or cr&#me anglaise and cumin or hazelnut shortbread.

Source: Gordon Ramsay