Recipes

From Just Desserts by Gordon Ramsay

Serves 6

    6 firm apples
    about 100g butter, softened until runny but not melted
    about 100g unrefined Demerara sugar
    300ml apple juice
    1 teaspoon crushed black peppercorns
    1 teaspoon crushed pink peppercorns
    1 vanilla pod, split open
    2-3 tablespoons Armagnac (optional)

Method

Peel the apples neatly using a small paring knife, and scoop out the cores with an apple corer. Pat dry with kitchen paper then brush all over with the softened butter. Roll in the Demerara sugar to coat.

Preheat the oven to 190C, Gas 5. Place the apples in a roasting tin or baking dish and roast in the oven for 10 minutes.

Pour in the apple juice and scatter over the crushed peppercorns and vanilla pod. Spoon the juices over the apples, then return to the oven. Roast uncovered, for a further 20 minutes, basting the fruits every 5 minutes or so. On the final basting, trickle over the Armagnac, if using.

Allow to cool for 10 minutes or longer, basting the apples occasionally with the pan juices.

To serve lift the apples into a serving dish and strain the pan juices over.

Check out our Little Green Book on Falling for Apples on places to buy apples