Baked and spiced Pink Lady apples with pink peppercorns

07 October 2013

These baked apples with pink peppercorns make a delicious seasonal dessert recipe, perfect for cheering up gloomy autumn days

Preparation time

10 minutes

Cooking time

45 minutes




  • 4 Pink Lady apples, unpeeled
  • 100g currants
  • 50g dried cranberries
  • 1tbsp pink peppercorns
  • 50g soft brown sugar
  • 50g mixed candied peel
  • 50ml Cointreau
  • 100ml white wine, apple juice or water


1. Heat the oven to 190C/Gas 5.

2. Pour boiling water over the currants, cranberries and pink peppercorns to just cover, and leave to soak for 10 minutes.

3. Mix the brown sugar and mixed candied peel together with the Cointreau.

4. Drain the currants and add to the sugar mixture, stirring well.

5. Core the apples and use the tip of a sharp knife to cut around the diameter of each apple to prevent the skins from bursting.

6. Place in an ovenproof dish, and fill each one to overflowing with the fruit mixture.

7. Add the wine, water or juice to the dish and bake for 35 minutes or until tender.

8. When serving, drizzle with the sweet juices left behind, making sure a few pink peppercorns are visible on top.

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