Baked apples with mincemeat and brandy from Tender, Volume II: A Cook's Guide to the Fruit Garden (page 699) by Nigel Slater

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cognac for apple brandy.

  • Ganga108 on May 09, 2022

    How I love the way that Nigel Slater describes food. He has a way of describing is so exactly that you can see and smell the food even before you start on the recipe. These apples, stuffed with mincemeat, are absolutely delicious. I soaked the mincemeat in some orange juice (we were out of brandy as I used it all in a blueberry ice cream), and then added a slug of a liqueur that I had on hand. The apples required longer baking than the stated time (but that might be my oven). Served with the brandied blueberry ice cream for a wonderful dessert.

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