Drunken Boozy Apples
The grown-up version of Toffee Apples
Made with Irish cream liqueur and dates, this decadent delight delivers a beautiful velvety texture and delicious tones of toffee, Irish Cream Liqueur and Madagascan vanilla.
Prep time: 15 minutes
Cooking time: 30 - 35 minutes
Serves: 6
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6 Small Bramley cooking apples6 tbsp Chopped dried apricots6 tbsp Roughly chopped hazelnuts1 Large zest of a lemon4 Heaped tbsp light brown sugar225g Blackberries1 jar Folláin Irish cream liqueur caramel sauce50ml Brandy
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- Preheat the oven to 200°C, fan 180°C
- Core the apples or use a small sharp knife to make a nice wide hole in the middle of each apple
- Put the apples in a shallow baking dish
- Mix the apricots, nuts, most of the lemon zest and sugar
- Fill each apple with the mixture – sprinkle any left over into the dish. Bake for 25 minutes
- Meanwhile, combine the caramel and brandy, stir until smooth; set aside
- After the 25 minutes, pour the sauce over the apples and into the dish; top the apples with the blackberries and the remaining lemon zest
- Bake for a further 10 - 15 minutes or until tender
Ingredients
- 6 Small Bramley cooking apples
- 6 tbsp Chopped dried apricots
- 6 tbsp Roughly chopped hazelnuts
- 1 Large zest of a lemon
- 4 Heaped tbsp light brown sugar
- 225g Blackberries
- 1 jar Folláin Irish cream liqueur caramel sauce
- 50ml Brandy
Method
- Preheat the oven to 200°C, fan 180°C
- Core the apples or use a small sharp knife to make a nice wide hole in the middle of each apple
- Put the apples in a shallow baking dish
- Mix the apricots, nuts, most of the lemon zest and sugar
- Fill each apple with the mixture – sprinkle any left over into the dish. Bake for 25 minutes
- Meanwhile, combine the caramel and brandy, stir until smooth; set aside
- After the 25 minutes, pour the sauce over the apples and into the dish; top the apples with the blackberries and the remaining lemon zest
- Bake for a further 10 - 15 minutes or until tender
