Apple Flambe (Horn-bay) is an elegant and more expensive version of the simple baked apple. The slow method of cooking ensures that the apples stay white and whole. The amount of sugar needed may vary according to the tartness of the apples used. This is an ideal hot dessert for a winter lunch or dinner party and is delicious served zuith whipped cream or hot custard sauce.
4 large, juicy, crisp, dessert apples
4 oz. raisins and candied peel, mixed
4 oz. hazelnuts, chopped, almonds, blanched and chopped a pinch of grated nutmeg
2 tablespoons castor sugar
2 fl. oz. water
1 tablespoon butter
4 tablespoons brandy or Grand
Preheat the oven to 300°F (Gas Mark 2, 150°C).
Wash, core and peel the apples. Put them in an ovenproof serving dish.
Put the raisins, candied peel; chopped nuts, nutmeg and sugar in a bowl and mix well. Stuff the centres of the apples with the mixture. Put the water and the butter in the bottom of the dish and place in the centre of the oven. Cook for 2 hours or until the apples are tender. Baste the apples with the liquid every half hour.
When the apples are cooked, remove them from the oven. Just before serving, pour a tablespoon of warmed brandy or Grand
Marnier over each apple and ignite it. Bring to the table flaming.