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Bulgarian Poached Apple    Veg  CD  E. European   50mins plus cooling

Serve 4     Cold  Fruit  Nuts  Alcohol  Vegetarian  Dessert  Pudding  Gluten wheat Free  Bulgaria  Europe




1 tbsp Chopped Almonds

1 tbsp Chopped Hazelnuts

4 Apples

450ml/15 fl.oz Red Wine

75g/3oz Granulated Sugar

50g/2oz Black Grapes

150ml/5 fl.oz Thick Cold Custard (check ingredients label)

1 tbsp Redcurrant Jelly

1 teasp Arrowroot

Caster Sugar




1. Spread the almonds and hazelnuts on a baking tray and toast under a hot grill for 5 minutes.


2. Peel and core the apples and, if necessary, cut a thin slice off the bottom so they can stand up. Place the wine, sugar and a little water in a pan and poach the apples for about 10 minutes, until just tender.


3. Meanwhile, halve the grapes and remove any pips. Mix into the custard together with the toasted nuts.


4. Remove the apples with a slotted spoon, reserving the wine and place into individual serving dishes and fill the centres with the custard mixture.


5. Bring the wine to the boil and slightly reduce. Mix in the redcurrant jelly and thicken with the arrowroot which has been mixed with a little water.


6. Dip the grapes into the wine syrup then roll them in caster sugar.


7. To serve - pour a little of the syrup over the apples and decorate with the grapes. Leave to cool for 20 minutes.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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