Ingredients
4
large cooking apples
4 large bananas
For
the apple filling:
4oz
/ 100g mixed dried fruit
2oz / 50g chopped
walnuts
1 tsp cinammon
2 tbsp brandy
1 tbsp soft
light brown sugar
For
the banana topping:
1½oz
/ 40g butter
1 tbsp brown
sugar
1 tsp cinammon
4 dessertspoon
rum
whipped cream
to serve
Method
1 Wash
and core the apples. Score around the middle with a sharp knife to prevent
bursting during cooking.
2 Mix
together or blend in a food processor the dried fruit, nuts, cinammon
and brandy.
3 Stuff
the mixture into the apples. Place the apples in an ovenproof dish,
add ¼in of water and bake at 180°C/350°F/gas
mark 4 for 40 minutes or until golden, soft and fluffy.
4 Slice
the bananas in half lengthwise.
5 Melt the butter in a skillet or frying pan over a gentle heat. Add the sugar
and cinammon, stir well and add the bananas. Cook gently on either side for
3-5 minutes.
6
Add the rum to the pan, allow to heat up for a few minutes then flambe
briefly by lighting the rum with a match.
Serve immediately with the baked apples and whipped cream.
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