CookEat Recipe
Praline Apples
Whole poached apples with currant-jelly centres and a browned chopped-almond praline coating.
Method
Steps
Step 1
Peel and core the six sound apples. Bring four ounces of the sugar and one and a half pints of the water to a boil in a saucepan. Add the apples and poach for about fifteen minutes, turning occasionally with a skimmer, until tender while keeping their shape. Lift out, drain on a clean cloth and allow to cool.
Step 2
Bring the separate pint of water to a boil. Plunge the two ounces of almonds into it for two minutes, then drain, peel and finely chop them.
Step 3
Put the chopped almonds in a copper basin or suitable saucepan with the remaining three ounces of sugar, the half gill of water and the teaspoon of vanilla essence. Stir with a wooden spoon for half a minute, then stir continuously over brisk heat until the mixture is a nice brown colour. Remove from the heat.
Step 4
Arrange the cooled apples on a dish and fill their core cavities with currant jelly. Spread the browned almond mixture evenly over them and allow to cool. Trim any excess praline around the bases and serve.
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