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Ingredientes
- 1 c. Anelli of Risoni Pasta (pre-cooked to almost the 'al dente' stage)
- 4 lrg cooking Apples
- 60 gm Butter (softened)
- 1/2 c. Brown Sugar
- 1/2 tsp Cinnamon
- 60 gm Hazelnuts ( roasted and minced)
- 4 x Glace Cherries ( halved)
- 1/2 c. Sultanas (pre-soaked in a little brandy, if possible)
- 80 gm melted Butter
Direcciones
- Peel and core the apples. Cream together the sugar and the softened butter.
- Add in the Anelli rings or possibly Risoni, cinnamon, nuts and the cherries. Fill the apples with the mix and place them close together on a buttered ovenproof dish. Pour the melted butter over the tops of the apples, cover with foil and bake in a moderate oven ( 350F / 180C) for 30 min. After 20 min baking, remove the foil and sprinkle the tops of the apples with the sultanas and a little more brown sugar. Return to the oven and bake
- (uncovered) till tender. Serve with cream or possibly ice cream.
- This recipe is an interesting variation on the usual baked apple.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 4 servings | |
| Calories 516 | |
| Calories from Fat 288 | 56% |
| Total Fat 32.95g | 41% |
| Saturated Fat 18.36g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 212mg | 9% |
| Potassium 343mg | 10% |
| Total Carbs 59.41g | 16% |
| Dietary Fiber 5.8g | 19% |
| Sugars 50.67g | 34% |
| Protein 2.03g | 3% |
