Spiced Roasted Apples Blackberries Recipes

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SPICED ROASTED APPLES & BLACKBERRIES



Spiced roasted apples & blackberries image

This guilt-free pudding tastes wonderful served with low-fat fromage frais, mixed with a little honey

Provided by Sarah Randell

Categories     Dessert, Dinner, Supper

Time 1h

Number Of Ingredients 5

4medium Bramley apples , each weighing about 200g/8oz
4 tbsp clear honey
½ tsp ground cinnamon
finely grated zest and juice of 1 large orange
250g blackberry

Steps:

  • Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.
  • Stand the apples in a shallow baking dish large enough to take all four. Mix together the honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.
  • Roast the apples for about 40 minutes, spooning the juices over them occasionally. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 minutes or until the juices start to run. Spoon the blackberries and juices over the apples to serve.

Nutrition Facts : Calories 129 calories, Fat 0.3 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein

ROASTED SPICED CHICKEN AND APPLES



Roasted Spiced Chicken and Apples image

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 18

One 3- to 4-pound chicken, patted dry
Kosher salt
2 tablespoons Baharat, recipe follows
1 small yellow onion, quartered
8 sprigs fresh thyme
4 sprigs fresh rosemary
4 Gala apples, cored and quartered
1 teaspoon sugar
1 tablespoon olive oil
Splash of apple cider vinegar
1 tablespoon coriander seeds
1 tablespoon black pepper seeds
1 tablespoon cumin seeds
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
2 tablespoons sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Steps:

  • Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
  • Preheat the oven to 450 degrees F.
  • Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
  • Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
  • In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

SPICED BLACKBERRY, QUINCE AND APPLE PAVLOVA



Spiced Blackberry, Quince and Apple Pavlova image

An autumnal take on the classic Australian pavlova, best served with a glass of good red wine. Quince is a difficult fruit to get hold of, but if you can find it, it makes a sublime addition. Otherwise you could use pears, and you could try raspberries instead of blackberries.

Provided by Lorraine Pascale

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup/8 1/4oz/230g superfine sugar
Squeeze of lemon juice
4 egg whites, at room temperature
3 quince or 4 pears, peeled, cored, and sliced
2 apples, peeled, cored, and sliced
2 star anise
1 cinnamon stick, snapped in half
Couple of twists of black pepper
1/2 bottle of Marsala or good red wine
Finely grated zest and juice of 1 orange
4 tbsp soft light brown sugar
seeds of 1 vanilla bean, (save a third of the seeds for the cream filling), or 4 drops of vanilla extract
2 large handfuls of blackberries
1 1/5 cup/11fl oz/300ml whipping or heavy cream
1/8 cup/ 3/4 oz/20g confectioners' sugar
a few seeds from vanilla bean (saved from above) or 1 drop vanilla extract

Steps:

  • Preheat the oven to 275 degrees F (140 degrees C). Line a large baking sheet with parchment paper.
  • Put the sugar and lemon juice in a large bowl. Add one egg white and whisk for a minute - the mixture will look hard, but don't worry. Add another egg white and whisk for a few minutes before adding the remaining whites. Then whisk for 4 to 5 minutes until the meringue is stiff and shiny.
  • Dollop the mixture in a circle on the parchment paper about 8in (20cm) round, making the sides slightly higher than the center. Bake in the bottom of the oven for 1 to 1 1/2 hours, or until the meringue is firm and crisp on the outside but still soft and "pillowy" inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don't want too much color - it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool.
  • Meanwhile, put all the fruit filling ingredients except the blackberries in a medium saucepan set over medium heat. You can throw the vanilla seeds and the bean into the mix. Bring the liquid to just boiling point, then turn down to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, until the fruit is soft but still has a bit of bite. Add the blackberries and remove the pan from the heat, then let the fruit cool in the liquid.
  • To make the cream filling, put the cream, sugar, and vanilla into a large bowl and whip. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to very slightly underwhip, as the cream will thicken when left to stand.
  • Drain the fruit through a sifter or colander, reserving the liquid if you want, to have as a hot toddy.
  • To assemble the pavlova, place the meringue on a serving plate. Dollop the cream mixture all over it, leaving a 1 1/2 (4cm) border all the way around. Pile the drained fruit all over the cream and serve.

SPICED APPLES



Spiced Apples image

I'm not sure where this recipe comes from, but I make it for holiday dinners and always receive compliments.

Provided by Ruth Turcotte

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 8

Number Of Ingredients 4

8 Granny Smith apples
2 tablespoons white sugar
1 teaspoon lemon juice
¼ cup cinnamon red hot candies

Steps:

  • Peel, core, and slice apples.
  • Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes.
  • Cover with plastic wrap and let cool or serve warm.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 28.8 g, Fat 0.2 g, Fiber 3.3 g, Protein 0.4 g, Sodium 3.9 mg, Sugar 21.7 g

EASY APPLE, PEAR, AND BLACKBERRY CRUMBLE



Easy Apple, Pear, and Blackberry Crumble image

Super tasty, super easy recipe that is sure to please. Serve warm with custard, ice cream, or whipped cream.

Provided by Louise T

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 6

2 cups whole wheat flour
1 ½ cups lowfat margarine
1 cup white sugar
3 apples - peeled, cored, and cut into wedges
3 pears - peeled, cored, and cut into wedges
1 cup blackberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
  • Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
  • Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
  • Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Fat 7.7 g, Fiber 3.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 115.1 mg, Sugar 16.6 g

CINNAMON SPICED APPLES



Cinnamon Spiced Apples image

If you're feeling festive, scoop some vanilla ice cream over a bowl of my cinnamon spiced apples. They're homey, aromatic and just plain heavenly. -Amie Powell, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 6 cups.

Number Of Ingredients 7

1/3 cup sugar
1/4 cup packed brown sugar
1 tablespoon cornstarch
3 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
6 large Granny Smith apples, peeled and cut into eighths
1/4 cup butter, cubed

Steps:

  • In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

Nutrition Facts : Calories 181 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 0 protein.

ROASTED APPLES



Roasted Apples image

Roasted apples recall homemade applesauce but don't require a turn through a food mill.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1/4 cup sugar
1/8 teaspoon ground cinnamon
6 apples, preferably Gala, cored and cut into quarters

Steps:

  • Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.

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