Sugar Baked Armagh Bramley Apple Flavoured with Clove and Cinnamon Served with Wheaten Bread Ice Cream
This is a recipe from Brian Donnelly from the Slieve Donard Estate & Spa showcasing local food on the Taste of Ulster TV Signature Kitchen in the NI Food Pavilion at The Balmoral Show 2015
Preparation Time 20 minutes
Cooking Time 30 minutes
- 4 Armagh Bramley Apples with the skin on
- 32 cloves
- 500g/17oz brown sugar
- 4 egg whites, lightly whisked
- 4 cinnamon sticks
- Abernethy Butter
- 500g/17oz vanilla ice cream
- 100g/3.5oz wheaten bread, crumbed
- Preheat an oven to 180C/356F, gas mark 4
- Stud each apple with 8 cloves evenly distributed.
- Roll each apple in the egg white and then roll in the sugar.
- Place in the fridge for 10 minutes to allow the coating to partially set, repeat this process a further two time so that a good sugar crust has been built up.
- Once you can handle the apple without breaking the crust, remove the core with an apple corer and place on a baking tray.
- Fill each core with Abernethy butter and stick a cinnamon stick in each butter filled core.
- Place in the oven and bake for 25 minutes.
- Soften the ice-cream and mix in the wheaten bread crumb, return to the freezer to allow the ice cream to firm up.
- Place the sugar baked apple on a plate and place a large ball of the wheaten bread ice cream beside it.
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