Glazed apples & pears with sticky shallots
Proving apples don't just go with pork, this side will complement your Christmas turkey perfectly
- Prep: 10 mins
Cook: 1 hrs 30 mins
- Serves 8
- Easy
Ingredients
- juice 1?2 lemon
- 4 small eating apples
- 4 small pears
- 900g shallots (unpeeled weight)
- 1 tsp olive oil
- 50g butter
- 6 tbsp quince or redcurrant jelly
- bay leaf, to decorate
Get ahead
The fruit can be poached up to 2 days ahead and
kept in the fridge. Roast the fruit and shallots up to
1 day ahead, then reheat in the bottom of the oven
or in the microwave on the day, brushing with a
little more glaze if needed.
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 mins or until the fruit just gives to a sharp knife. Peel the shallots while you’re waiting.
-
Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr 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.
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