Honeyed Almond And Cardamom Stuffed Apples With Apricot Coulis
|Apples||6 Small (Preferably Golden Delicious Or Cox'S Orange Pippin)|
|Ground almonds||3 Ounce (90 Grams)|
|Butter||1 Ounce, softened (30 Gram)|
|Cardamom pods||3 , seeds crushed|
|Dried apricots||4 Ounce (125 Gram, Ideally Not The Soft Ready To Eat Type For They Are Generally Too Sweet)|
|Fruity white wine||1⁄2 Pint (300 Milliliter)|
|Water||1⁄2 Pint (300 Milliliter)|
|Orange flower water||1 Tablespoon|
Prepare the sauce well in advance so it can chill well.
Rinse the apricots then put into a saucepan with the honey, wine and water.
Bring to the boil.
Reduce to a simmer, cover and cook until really tender, up to 40 minutes depending on type and size.
Pass through a sieve to make a really fine puree.
Flavour with the orange-flower water and chill, covered.
Before serving, check that the texture is supple enough - it should flow like thick double cream.
If it doesn't, thin with more wine, water, or, if you are being naughty, some single or double cream.
To prepare the apples, core neatly and score the skin through to the flesh evenly about one-third of the way down.
Mix together the stuffing ingredients and divide evenly between the apples.
Stand them in a baking dish or enamelled dish and add 150 ml/1/4 pint water and 1 teaspoon of honey.
Bake for 40-45 minutes at 180°C/350°F/Gas Mark 4.
To serve, gently peel away the top skin to reveal the snowy white cooked apple.
Stand the hot apples on a generous puddle of the chilled apricot coulis and just before serving dribble some of the honeyed cooking water over the white part of each apple.