Roasted Apples with Rum and Allspice
Photography Manja Wachsmuth.
There‘s no place for crunchy apples here – they need to be really tender and caramelized when cooked. Serve as a dessert or enjoy them over hot porridge.
Serves: 4-6
INGREDIENTS
5–6 medium Braeburn apples, halved through the stem
50 grams butter, melted
3 tablespoons cream
3 tablespoons brown sugar
½ teaspoon each ground cinnamon and ginger
¼ teaspoon ground allspice
¼ teaspoon sea salt
2 tablespoons rum or other spirit of choice
METHOD
Preheat the oven to 200°C.
Combine all the ingredients except the apples in a large bowl.
Add the apples and turn to coat. Place the apples cut side up in a baking dish lined with baking paper and spoon over all the creamy mixture left in the bowl.
Roast for 30 minutes, basting the tops every 10 minutes, until the apples are very tender and caramelised and the flesh is pulling away from the skins. Add a splash of apple juice or water to the dish if needed to ensure there are lovely caramel juices for serving.
To serve: Arrange the warm apples on plates and spoon over the pan sauce. Serve with ice cream, cream or custard.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.