Glazed Apples and Pears with Shallots

SERVES 8     PREPARATION TIME: 10 MINUTES    COOKING TIME: 1-1/2 HOURS

Easy to prepare

Ingredients

Juice of 1/2 lemon

4 small eating apples

4 small pears

900g / 2 lbs shallots (unpeeled weight)

1 tbsp olive oil

50g / 2 oz butter

6 tbsp quince or redcurrant jelly**

bay leaves to decorate

METHOD

Put the lemon juice into a large bowl.  Peel the apples and pears, leaving the stalks on, then toss in the juice. 

Meanwhile, bring a medium saucepan of water to the boil.  Lower in the apples and pears, then cover and poach for 30 minutes or until the fruit just gives to a sharp knife.  Peel the shallots while you’re waiting.

Heat the oven to 190C / 375F / Gas mark 5  (170C fan oven).  Add the oil and butter to a small roasting tin, then add the drained apples, pears and the shallots.

Brush the fruit with a layer of the quince or redcurrant jelly **(cranberry jelly would work equally well)** and roast for 1 hour until softened and golden.

Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze.

Serve spooned around the turkey, decorated with bay leaves.

…………………………………………………………………………………..

This recipe has been very slightly adapted from a recipe that first appeared in the December 2007 Christmas edition of BBC Good Food magazine.  The photograph is from the same source.

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1 Comment

Filed under Christmas Countdown, Cookery

One response to “Glazed Apples and Pears with Shallots

  1. Pingback: Christmas and Thanksgiving Timetable « ~ The Gentle Voice ~

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