Roasted Pink Lady apples recipe

  • Serves 6
  • 20mins to prepare and 1hr to cook
  • 270 calories / serving
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Roasted Pink Lady Apples HERO

Heat the white wine and honey in a saucepan over a medium heat, bring to the boil, reduce the heat and cook for 10 minutes or until syrupy. Add the sultanas, remove from the heat and cool.

Preheat oven to 160°C, 140°C fan, Gas Mark 3.

In a bowl, combine the orange juice, rind, cinnamon and sugar. Slice each apple crossways into approx. 6 slices (keeping the slices together). Dip each slice in the orange juice mixture, then reassemble the apple slices and place in a baking dish. Using a slotted spoon, remove the sultanas from the syrup, combine with the almonds and spoon into the core of each apple.

Drizzle the apples with the syrup and the remaining orange juice. Roast the apples, basting occasionally, for 40 minutes or until they are tender. Serve with mascarpone.

  • Ingredients

  • 185ml dry white wine, preferably South African
  • 270g honey
  • 40g sultanas
  • 1 orange, finely grated rind and juice only
  • ¼tsp ground cinnamon
  • 1tbsp brown sugar
  • 6 apples, cored
  • 40g unblanched almonds, roasted and coarsely chopped
  • To serve

  • mascarpone
  • Energy 1150kj 270kcal 14%
  • Fat 4g 6%
  • Saturates 1g 5%
  • Sugars 55g 61%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 55.6g Protein 2.3g Fibre 2.6g


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