This is a recipe from Brian Donnelly from the Slieve Donard Estate & Spa showcasing local food on the Taste of Ulster TV Signature Kitchen in the NI Food Pavilion at The Balmoral Show 2015.
Difficulty Medium
Preparation Time 20 Minutes
Cooking Time 30 Minutes
Servings 4
Main Ingredients
- 4 Armagh Bramley Apples with the skin on
- 32 cloves
- 500g/17oz brown sugar
- 4 egg whites, lightly whisked
- 4 cinnamon sticks
- Abernethy Butter500g/17oz vanilla ice cream
- 100g/3.5oz wheaten bread, crumbed
Main Instructions
- Preheat an oven to 180C/356F, gas mark 4
- Stud each apple with 8 cloves evenly distributed.Roll each apple in the egg white and then roll in the sugar.
- Place in the fridge for 10 minutes to allow the coating to partially set, repeat this process a further two time so that a good sugar crust has been built up.
- Once you can handle the apple without breaking the crust, remove the core with an apple corer and place on a baking tray.
- Fill each core with Abernethy butter and stick a cinnamon stick in each butter filled core.
- Place in the oven and bake for 25 minutes.
- Soften the ice-cream and mix in the wheaten bread crumb, return to the freezer to allow the ice cream to firm up.
- Place the sugar baked apple on a plate and place a large ball of the wheaten bread ice cream beside it.
Allergy Advice
This recipe may include:
- Eggs
- Milk
