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Add a sprinkling of sugar, butter and cinnamon to JOYA® apples and presto! You have a mouth-watering dessert. Try these 4 easy recipes.
Dessert #1: Baked apples
– Preheat oven to 180°C.
– Carefully remove the core of 4 JOYA® apples, leaving the bottom intact.
– Mix ¼ cup brown sugar, 1 tsp cinnamon, ½ tsp mixed spice, ¼ cup chopped almonds and 1 tbsp melted butter, and stuff each apple’s centre with the mixture.
– Place the 4 stuffed apples in a heatproof dish.
– Add a cup of boiling water.
– Bake for 40 minutes, or until the apples are just cooked through.
– Serve with a dollop of crème fraîche.
Dessert #2: Puff-pastry apple slices
– Preheat oven to 220°C.
– Cut 4 JOYA® apples into thin slices.
– Squeeze fresh lemon juice over the apple slices.
– Unroll 1 × 400g roll puff pastry and place on a lined baking tray.
– Melt ½ cup of honey in the microwave and spread over the puff pastry.
– Place the apple slices in rows across the length of the puff pastry, so that the slices overlap.
– Melt ½ cup butter in the microwave and brush lightly over the apples.
– Sprinkle cinnamon over the apples.
– Bake the dessert for 20–30 minutes at 220°C, until the pastry is golden.
– Remove from heat, cut into slices and serve with a scoop of vanilla ice cream.
Dessert #3: Apple and croissant pudding
– Brush a medium-sized ovenproof dish with butter and line with 4 butterflied, plain croissants (break them up into smaller pieces, if you like).
– Core and cut 2 JOYA® apples into thin slices, and place over and in between the croissants.
– Mix 1 can evaporated milk with 100ml plain milk. Add 60ml butter. Melt over medium heat. Cool slightly.
– Use an electric beater to mix 4 egg yolks with 125g sugar, 1 tsp vanilla and 1 tsp cinnamon until light and fluffy.
– Add egg mixture to milk and pour over croissants. Allow to soak for 30 minutes.
– Preheat oven to 170°C.
– Bake the dessert for 40–50 minutes, or until the apples are soft.
– Serve hot with a scoop of vanilla ice cream.
Dessert #4: Sticky toffee apples
– Wash and dry 8 JOYA® apples and push a kebab stick into each one.
– Line a baking tray with baking paper.
– Heat 500ml sugar and ½ cup of water in a large saucepan over low to medium heat. Stir continuously until all the sugar has dissolved.
– Bring to the boil, stop stirring and brush away any crystals that form on the side of the saucepan.
– Add ¼ tsp cream of tartar. Reduce heat to low.
– Simmer for 20 minutes until the toffee reaches 150°C. Test if the toffee is ready by adding a drop to a glass of water. If it cracks, it’s ready.
– Remove from the heat and dip each apple in the toffee to give it a thin coat.
– Place apples on the baking tray, with the sticks pointing up, and leave to set.