Ginger Baked Apples
Score the apples around the middle. Place in an ovenproof dish. Fill with a mixture of marmalade, shortbread crumbs and raisins. Pour over the wine and sprinkle with sugar. Bake, basting occasionally. Peel the orange with a potato peeler and squeeze it. Cut the rind into slivers. Transfer the cooked apples to a serving dish. Reduce the orange juice and the cooking liquor in a pan. Decorate the apples with the orange rind. Serve with the sauce and yoghurt.
All Recipe of the Month ingredients are available The British Emporium. For more information, please call our store or send us e-mail.