Baked Apples with Amaretti Crumble
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
A different take on an old favourite
Method
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1
TURN THE OVEN ON TO 170˚,C/150˚,C FAN/GAS 3
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2
Wash the apples. Cut them in half and remove the core with a sharp knife.
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3
Place the apples in a shallow ovenproof dish.
4)Put the amaretti biscuits into a clear food bag and crush them coarsely with a rolling pin. -
4
Grate the lemon for the zest and squeeze it for the juice. Mix zest and juice with the ricotta.
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5
Spoon the ricotta mixture on to the apple halves. Drizzle them with honey. Put the apples in the oven and bake for 10 minutes.
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6
Remove the dish from the oven and scatter the crumbled amaretti biscuits over the apples.
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7
Return the dish to the oven and bake for another 10 minutes or until the apples are soft and the biscuits have turned a golden colour.
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