Apples Baked In Brandy And Vermouth
|Cooking apples||4 , cored|
|Butter||2 1⁄2 Ounce (65 Gram)|
|Castor sugar||2 Tablespoon|
|Dry white vermouth||4 Fluid Ounce (125 Milliliter)|
|Water||4 Fluid Ounce (125 Milliliter)|
|Brandy||3 Fluid Ounce (75 Milliliter)|
|White bread slices||4 , crusts removed|
|Red currant jelly||2 Tablespoon|
Make a shallow slit all around the skin of the apples.
Put 1 teaspoon of butter in the cavity of each and place in a flameproof baking dish.
Sprinkle over the sugar, vermouth, water and 2 tablespoons of the brandy.
Bake in a moderate oven (180°C/ 350°F or Gas Mark 4) for 30 to 35 minutes or until the apples are tender.
Meanwhile, cut the bread slices into circles about 8cm/3in in diameter.
Melt the remaining butter in a frying pan.
Add the bread slices and fry until crisp and golden brown on both sides.
Drain the bread slices on kitchen paper towels and arrange on a warmed serving dish.
Place an apple on each slice and keep hot.
Place the baking dish over the heat on top of the stove and stir in the remaining brandy and redcurrant jelly.
Bring to the boil and boil until reduced to about half the original quantity.
Pour this sauce over the apples and serve.