By Nadine Smith
Apples form the basis of some of the world’s most enjoyed desserts. Many of which I fondly recall enjoying as a child. It may have been the flaky crispy German Apfelstrudel from the bakery in town or the kiwi take on the American Brown Betty from our next door neighbour, to the very French tarte aux pommes that I would see Gabriel Gate make when the tour de France. In our house the favourite was the English Baked Apple….so sweet, sticky and hearty!
Here’s a spiced Chai version for the whole family to enjoy.
Serves 6
Ingredients
- 2 tbsp Chai loose leaf tea
- 2tbsp honey
- 2tbsp brown sugar
- 1/2cup raisins
- 1 orange, rind finely grated & juiced
- 1tbsp brandy (optional)
- 6 medium Granny Smith or Golden Delicious Apples, washed & centre core removed.
- Pouring cream, to serve
Method
In a small saucepan add the Chai tea with 300ml of water. Bring to the boil and allow to simmer for 1 minute. Remove from the heat and rest for a further minute before straining the tea infused water into a bowl. Discard the solids.
To the brewed Chai tea, add the honey, brown sugar, orange rind and juice, and brandy. Return to the saucepan and bring to a gentle boil, then reduce the heat and simmer for 5 minutes before adding the sultanas. Cook for a further 3 minutes until glossy and syrupy and the raisins are plump.
Preheat the oven to 160C.
Find a high sided ceramic baking dish that will fit the apples snuggly. Make some horizontal cuts in each apple, (about 9) without cutting all the way through. Carefully fill each Apple cavity with the plump raisins and pour over the syrup. Cover with a lid or foil and roast for 35 minutes until the apple are cooked through (when tested with a skewer) but not collapsed.
Serve warm with lashings of cream.
Inner West food specialist Nadine Smith’s recipes are seasonally inspired, created and tested to easily recreate and enjoy at home.
Find more of Nadine’s produce driven, delicious recipes on Instagram at @nadinexox.
