Cinnamon & Ginger Stuffed Apple for Pork, Poultry or Game
This lovely blend of flavours (sweet, spicy and slightly sour) pairs beautifully with roast pork, poultry or game and looks amazing on any celebratory table.
  1. Pre-heat the oven to 180 degs Fan (gas mark 4, 375 F).
  2. Put all the ingredients, except for the butter, into a bowl and combine everything thoroughly, making sure the spices are well distributed. If using sourdough breadcrumbs and the mixture is a little dry, add a little liquid (stock, milk, orange or apple juice, or water) to bring it together.
  3. Press the mixture together well and divide it into 6-8 portions. Push each portion into the apples cavities. Fill the apples generously, pressing down well and neatly rounding off the tops. Brush each apple with a little melted butter and top each with a small nugget of butter.
  4. Place the apples upright on a baking tray, or wide, shallow ovenproof dish. Bake for around 25 mins, until tender right the way through – test with a fine skewer. (Remember to reduce the cooking time if using cooking apples)
  5. Transfer the apples to your serving dish and garnish with a few sprigs of parsley.
Recipe Notes

I use a melon baller (like this one) to core apples, but don’t cut right the way down to the other end to prevent the stuffing from escaping!

Score the apples with a small, pointed knife lightly around their circumference – it helps them to maintain their shape during cooking.

If you want to get ahead, you can cook these the day before and refrigerate; just brush them with a little melted butter and cover them loosely with waxed paper and re-heat in a medium over until they’re piping hot.

They’ll also be happy being ‘held’ at a food safe temperature while¬†(least 63 degs C).