Roasted Pink Lady Apples Recipes
ROASTED PINK LADY APPLES
South African Pink Lady apples have a sweet, refreshing taste. They are available in UK supermarkets from May to October.
Provided by ashleigh_red
Time 1h20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat the white wine and honey in a saucepan over a medium heat, bring to the boil, reduce the heat and cook for 10 minutes or until syrupy.
- Add the sultanas, remove from the heat and cool.
- Preheat oven to 160°C. In a bowl, combine the orange juice, rind, cinnamon and sugar
- Slice each apple crossways into approx. 6 slices (keeping the slices together). Dip each slice in the orange juice mixture, then reassemble the apple slices and place in a baking dish.
- Using a slotted spoon, remove the sultanas from the syrup, combine with the almonds and spoon into the core of each apple.
- Drizzle the apples with the syrup and the remaining orange juice.
- Roast the apples, basting occasionally, for 40 minutes or until they are tender. Serve with mascarpone.
ROASTED DELICATA SQUASHES AND LADY APPLES
In combination with brown sugar, slab bacon, an early-American mainstay, forms a sweet-salty-sticky glaze on roasted delicata squashes and lady apples.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately.
ROASTED GLAZED LADY APPLES AND PRUNES
Thanks to wine-glazed Lady apples and prunes -- and the tangy juices from roasting -- a classic fruit-and-duck pairing is possible when you serve this alongside our Roasted Duck Breasts.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Combine wine, spices, zest, 2 thyme sprigs, and sugar in a medium saucepan. Bring to a simmer over medium heat. Reduce heat, and simmer gently 15 minutes.
- Pour hot wine mixture through a fine sieve over the prunes in a medium bowl; discard solids. Cover; set aside until softened, 2 hours or overnight.Transfer prunes to a bowl using a slotted spoon.
- Preheat oven to 375 degrees. Place apples on a rimmed baking sheet; pour prunes and 1/2 cup infused wine over them (reserve remaining wine for another use). Dot with butter; top with remaining thyme. Bake until apples are soft and liquid has reduced to a glaze, about 25 minutes. Toss to coat with syrup. Serve warm.
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