Except From the 'Embellish with Relish' Cookbook -
Sunday dinner would always mean a pudding, which was usually served with homemade custard. One of my favourites was simply baked applies: my job was to use the apple corer to remove the centre and then pack it with mixed fruits and pop it in the oven. I've worked with Martin Frickel to recreate this taste of my youth as an elegant and delicious dessert.
1 tablespoon gingerbread rum (or alcohol of your choice)
1 jar of Hawkshead Relish Salted Caramel Sauce Buy
4 Braeburn apples
200g shortcrust pastry
2 beaten eggs
Preheat the oven to 180°c while you combine the dried fruit, orange zest, alcohol and four tablespoons of Salted Caramel Sauce. Leave that to soak for 30 minutes.
Peel and core the apples then stuff the centres with the soaked fruit mix and brush the apples with Salted Caramel Sauce.
Cut the pastry into four 10cm squares and top each with one tablespoon of Salted Caramel Sauce and a stuffed apple. Top with a small cube of butter and a blob of Salted Caramel Sauce, then fold the four corners of the pastry inwards to cover the apple. Rest the parcels in the fridge for 10 to 15 minutes then brush with beaten egg.
Bake in the preheated oven for 25 to 30 minutes until browned. Serve with custard and an extra drizzle of Salted Caramel Sauce.