We are moving towards the end of February and the beginning of March. Yes, you guessed it right. It is the season of apples. There are so many different types of apples out there. My favorite ones are Royal Gala. The look just right, round and sweet and they taste perfectly juicy with their dense white flesh. As much as it is true that it is best to eat the fruits as it is, I admit I love apples with a hint of cinnamon in form of a dessert served with some ice cream or caramel sauce.
You may have heard of apple candy. I have never had these I believed that it is just sugar on the top with plain fruit inside. I wanted more than that. So, today I have stuffed these apples with delicious cinnamon crumble pie filling and then coated them with sugar candy syrup.
Preparation Time: 30-45 minutes
Cooking Time: 60 minutes
Makes: 3 full apple servings
4 Apples ( 3 for serving and 1 for stuffing)
Sultanas as many as you want
Cranberries as many as you want
1 tsp. Cinnamon
6-7 tbsp. Oatmeal
2 tbsp. Brown Sugar
2 tbsp. butter
2-3 tbsp. of Caramel Sauce
For the Sugar Coating:
2 cup White sugar
1 ½ cup Water
½ cup of Corn Syrup
Few drops of red food coloring or Beetroot for natural red color
Method •Wash the apples with very hot water or boil them in water for few minutes. This is to remove the wax off the apples so that the sugar syrup can stick on it later. Once done, dry them with a cloth.
Use an apple corer and remove apple cores. Also remove a little more of apple flesh from inside the apple so as to make space for stuffing. Do not throw the apple flesh away as this will be used for stuffing.
• Then prepare the mixture that will be stuffed inside the apples. Peel an apple and cut it into small pieces. Mix with the apple flesh saved from other cored apples. Transfer them to a saucepan and add some water. Also add the brown sugar and butter and leave the saucepan covered on a low flame.
• Meanwhile, take oats and grind them in a processor to a semi fine mixture. It should be coarse and not exactly in powder form.
• Add the mixture to the apples. Also add the cinnamon powder. Give it a gentle stir.
• Add a handful of cranberries and sultanas. If you like any nuts, feel free to add them at this point.
• Add Caramel sauce. The mixture should be nice and crumbly. The cooked apples should be soft and ready to be stuffed inside the cored apples. Let it cool down for a while.
• Stuff the mixture inside the apples.
• Insert the toothpicks in the apples as shown below so as to prepare them for dipping in sugar syrup without actually touching them.
• If you would like to use natural red color, place half beetroot in 2 cups of water and bring it to boil. Once you see dark red color, remove the beetroot and use the same water to prepare sugar syrup. Make sure the remaining water is still 1 ½ cup of water. Add more water if needed.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. When the water comes to boil, add a few drops of red food color if you wish and if you have not used the natural food coloring.
• Heat it to 150 degrees C or until you notice that the syrup is thick enough and does not have a watery consistency.
• Remove from the heat and quickly coat all the apples in the syrup by dipping them in it. If required, use a spoon and pour the syrup over the apples.
Note: I have inserted the toothpick in the centre of the apple just for final presentation.