SPICED ROASTED APPLES & BLACKBERRIES
This guilt-free pudding tastes wonderful served with low-fat fromage frais, mixed with a little honey
Provided by Sarah Randell
Categories Dessert, Dinner, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. Core the apples so you have a hole the size of a pound coin in each one. Make a cut just into the skin around the middle of each apple.
- Stand the apples in a shallow baking dish large enough to take all four. Mix together the honey, cinnamon and orange zest, put an equal amount into the cavity of each apple, then pour the orange juice into the dish.
- Roast the apples for about 40 minutes, spooning the juices over them occasionally. Then, when the apples are almost ready, spoon the blackberries around and over the top of each apple. Return to the oven for 10 minutes or until the juices start to run. Spoon the blackberries and juices over the apples to serve.
Nutrition Facts : Calories 129 calories, Fat 0.3 grams fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein
SPICED BLACKBERRY, QUINCE AND APPLE PAVLOVA
An autumnal take on the classic Australian pavlova, best served with a glass of good red wine. Quince is a difficult fruit to get hold of, but if you can find it, it makes a sublime addition. Otherwise you could use pears, and you could try raspberries instead of blackberries.
Provided by Lorraine Pascale
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 275 degrees F (140 degrees C). Line a large baking sheet with parchment paper.
- Put the sugar and lemon juice in a large bowl. Add one egg white and whisk for a minute - the mixture will look hard, but don't worry. Add another egg white and whisk for a few minutes before adding the remaining whites. Then whisk for 4 to 5 minutes until the meringue is stiff and shiny.
- Dollop the mixture in a circle on the parchment paper about 8in (20cm) round, making the sides slightly higher than the center. Bake in the bottom of the oven for 1 to 1 1/2 hours, or until the meringue is firm and crisp on the outside but still soft and "pillowy" inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don't want too much color - it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool.
- Meanwhile, put all the fruit filling ingredients except the blackberries in a medium saucepan set over medium heat. You can throw the vanilla seeds and the bean into the mix. Bring the liquid to just boiling point, then turn down to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, until the fruit is soft but still has a bit of bite. Add the blackberries and remove the pan from the heat, then let the fruit cool in the liquid.
- To make the cream filling, put the cream, sugar, and vanilla into a large bowl and whip. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to very slightly underwhip, as the cream will thicken when left to stand.
- Drain the fruit through a sifter or colander, reserving the liquid if you want, to have as a hot toddy.
- To assemble the pavlova, place the meringue on a serving plate. Dollop the cream mixture all over it, leaving a 1 1/2 (4cm) border all the way around. Pile the drained fruit all over the cream and serve.
SPICED CHICKEN WITH APPLES
This recipe is sponsored by Santa Margherita. Ease into autumn with this comforting dish of pan-seared spiced chicken breasts with roasted Gala apples and red onions. A side of garlicky sauteed Swiss chard provides the perfect earthy balance.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside.
- Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.
- Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.
Nutrition Facts : Calories 380 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 110 milligrams, Sodium 630 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 39 grams
BLACKBERRY APPLE CRISP
Another favorite from the Vancouver Sun. We enjoy this in the wintertime, made with frozen berries,which I usually let thaw first before using. Has a distinct blackberry taste, even though it calls for apples also.
Provided by Jan H.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine blackberries and apples in a 11x7-inch baking dish.
- Sprinkle with lemon juice.
- Combine granulated sugar and 1 tbsp.
- flour; sprinkle over fruit and toss gently with fork.
- Combine 1 cup flour, brown sugar, oats, baking powder, cinnamon and salt.
- With fingertips, blend butter into flour mixture to form coarse crumbs.
- Sprinkle over fruit.
- Bake at 350*F for about 45 minutes, or until apples are tender.
APPLE BLACKBERRY CRISP
This is an easy and delish desert that is excellent on a summer day served warm with a scoop of vanilla bean ice cream.
Provided by Pepper Monkey
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 400 degrees in a big bowl combine blackberries, apples and 1/2 cup of sugar and two tsp of flour.
- toss to coat.
- pour mixture into a 11x17 baking dish that has been sprayed.
- next combine one cup sugar and the 3/4 cup of flour.
- cut in butter until the mixture looks crumby.
- Sprinkle crumbs over fruit and bake at 400 degrees for 35 minutes or until golden and apples are tender.
Nutrition Facts : Calories 542.8, Fat 23.6, SaturatedFat 14.6, Cholesterol 61, Sodium 5.2, Carbohydrate 84.9, Fiber 5.7, Sugar 66.5, Protein 2.7
SPICED APPLE & BLACKBERRY HAND PIES
Bring autumn into your kitchen with these delicious apple and blackberry pies. Sprinkle with sugar and serve with custard for the ultimate comfort food
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 10
Steps:
- Put the apples and golden caster sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey and cinnamon, then stir it into the fruit mixture.
- Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape. Seal the edges all the way around using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.
- Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.
Nutrition Facts : Calories 692 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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