Baked Apples with Prunes and Walnuts

Page 201

| Course Type: Desserts

(1 review)

Tags: apples walnuts side prunes

Recipe Reviews

Very delicious! DB thought that they could have cooked a little longer, especially for the filling, though I actually enjoyed their firm texture and slightly zingy flavour. I wasn't sure about the plums, whether they should be fresh or dried (I guessed dried) - however, this could also have been the translator's mistake. DB also thought that the caramel wasn't really necessary; again, I don't entirely agree, but I guess that also depends on the meat dish you serve. Absolutely recommended in any case!

Served alongside Roast Loin of Pork with a Cider Sauce with potatoes and salad, with Shallot Tarte Tatin as a starter and Gingerbread Soufflé with Cranberry Sauce as dessert.

(edited 27th December 2011) (0) comment (1) useful  

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