RCI-DS.004.0155.001
Indian Spiced Baked Apples
Served chilled these apples baked in coconut milk would make an unusual and cooling dessert to end a spicy meal. If you prefer you can cook them in the microwave on HIGH for 6-8mins instead.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- 1 unit
- / 4 oz caster sugar100 g
- cardamom pods4 unitsplit
- Bramley apples4 unithalved and cored
- pistachio nuts and pomegranate seeds to serve1 unit
Method
1
Preheat the oven to 180°C (350°F) and arrange the halved and cored Bramley apples cut-side up in a baking dish.
2
Split the cardamom pods using the back of a knife and release the seeds, lightly crushing them to release their aromatics.
3
Pour the coconut milk into a small saucepan and add the caster sugar and crushed cardamom seeds, stirring over medium heat until the sugar dissolves completely.
3 minutes
4
Remove the pan from heat and allow the cardamom-infused coconut milk to cool slightly, about 2 minutes.
5
Divide the cooled coconut milk mixture evenly between the apple cavities, pouring it carefully into each halved apple.
6
Cover the baking dish loosely with foil and place it in the preheated oven.
30 minutes
7
Remove the foil after 30 minutes and check that the apples are tender by piercing with a fork; if still firm, return uncovered for 5 minutes.
8
Transfer the baked apples to serving plates and spoon any remaining coconut milk sauce from the dish over each apple.
9
Garnish generously with pistachio nuts and pomegranate seeds, then serve warm.