Baked Stuffed Apples from The Three Chimneys: Recipes & Reflections by Shirley Spear
Pre-heat the oven (Gas Mark 4, 180°C, 350°F). Wash the apples. Carefully remove all of the cores from the apples using an apple corer. Score the skin around the fat middle of each apple and slice...
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Cooking tools:
- Apple corer
- Paring knife
- Cutting board
- Baking dish
- Oven
- Spoon
- Mixing bowl
Ingredients
- 4 large cooking apples, preferably Bramleys
- Approximately 250 g Christmas mincemeat
- 4 level tbsp soft light brown sugar
- 150 ml cream sherry
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