Michel Roux Jr's baked apples with fruit mince recipe

• 6 sweet dessert apples
• 100 g (3.5oz) unsalted butter
• 1 cup icing sugar, sifted
• 1 lemon, juice only
• 4 tbsp brandy or dark rum
• 3 cooking apples peeled, cored and grated
• 80 g (2.8oz) sultanas
• 60 g (2.1oz) seedless raisins
• 100 g (3.5oz) dried prunes, stoned and chopped
• 1 orange, finely grated zest and juice
• 100 g (3.5oz) walnuts, almond and pistachios chopped (total weight)
• 1 tsp ground cinnamon
• 0.5 tsp mixed spice
• 2 tbsp brandy or dark rum
• 100 g (3.5oz) suet
• 120 g (4.2oz) light brown muscovado sugar

1. Mix all the fruit mince ingredients together.
2. Add spices to taste, for example you may like more cinnamon or even a little ground ginger.
3. Store in jars or an airtight container in the fridge for at least a week.
4. It can, however, be kept for months.
5. Peel and core the apples.
6. Fill them with the fruit mince, packing it tightly: there will be plenty, so pile it up to cover the top of the apples, and press down firmly.
7. Place the apples in a roasting tray with a knob of butter on each.
8. Sprinkle liberally with icing sugar, and bake at 200C for 20 to 25 minutes, basting often with the cooking juices.
9. Remove from the oven and leave to rest for 15 minutes.
10. Place the apples on warm plates.
11. Place the roasting tray on the stove-top over high heat.
12. Add the lemon juice and brandy or rum and boil, whisking constantly, to make the caramel sauce strain through a sieve when syrupy.
13. Pour a little syrup around the apples.
14. Serve with muscovado ice cream.

sweet dessert apples, butter, icing sugar, lemon, brandy, cooking apples, sultanas, raisins, prunes, orange, walnuts, ground cinnamon, mixed spice, brandy, suet, light brown muscovado sugar

Taken from www.lovefood.com/guide/recipes/23158/michel-roux-jrs-baked-apples-with-fruit-mince-recipe (may not work)