Baked apples with Champagne truffles and mincemeat recipe
- 4 medium baking apples
- 4 Champagne truffles
- 2 tbsp mincemeat
- 1 knob unsalted butter
- 1 tsp brown sugar
- 400 ml (14.1fl oz) whipping cream
- 200 g (7.1oz) icing sugar
- 1 dash vanilla essence
- 6 cardamom pods, seeds only (ground)
- Core the apples, leaving a little at the bottom so the filling doesnt come out.
- Ensure that you make plenty of room for filling and score the skin around the circumference of the apple.
- Spoon some mincemeat into the cavity, followed by one whole champagne truffle then fill to top with mincemeat, sprinkle with a teaspoon of brown sugar and top with knob of butter.
- Stand the apples in a baking tray with a little water in bottom and bake in the oven at 160-80C for 35-45 minutes depending on the size of your apple.
- In a mixer, whip the cream, sugar, a dash of vanilla and the ground cardamom seeds until peaked.
- Serve cream on the side of the apple.
baking apples, truffles, mincemeat, butter, brown sugar, whipping cream, icing sugar, vanilla essence, cardamom pods
Taken from www.lovefood.com/guide/recipes/23134/baked-apples-stuffed-with-champagne-truffles-and-mincemeat-recipe (may not work)