Monday , January 24 2022
Baked Bramley with Saffron Honeyed Apricot 1

Baked Bramley with Saffron Honeyed Apricot

Recipe from Great British Apples |

Serves Four


200g of dried apricots
150ml of apple juice
2 tbsp of honey
Pinch of saffron threads

4 Bramley apples
Greek yoghurt, to serve
Flaked almonds, to serve


Preheat oven to 180°C

Place the apricots, apple juice, honey and saffron in a small pan over a medium heat and bring to the boil. Lower the heat and simmer gently for 10-15 minutes or until the apricots are soft and the liquid is reduced to a sticky consistency

Slice the top of the apples off and scoop out the core and a little of the apple flesh using a melon baller or a teaspoon to make room for the filling. Score the circumference of the apples with a sharp knife to prevent the apple from bursting when baked

Place apples in a baking dish and fill with apricots and a little of the liquid, reserving some to drizzle over at the end. Place the apple tops back on and bake for 25-30 minutes or until the apple is soft and tinged golden brown

Serve the Bramley baps with a spoonful of Greek yoghurt and toasted flaked almonds. Drizzle over any remaining apricot juices to serve

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