Sherry's Food

This is a whole apple, half-cooked in cider and honey, and then you wrap it in pastry and pour the reduced juices on the top (so it looks like a huge, round jam tart). Then whack it in the oven on high (well, I was doing roast potatoes at the time...) on the bottom of the oven. They come out looking like pastry apples. Serves 4 5 Braeburn apples, peeled & cored 1 pint cider 1-2 tbsp honey 1/2 Cinnamon stick Shortcrust pastry Milk Sugar Put the apples in a deep pan, pour the cider in until it reaches just half way up, pour honey over the top of the apples, throw in the cinnamon stick. Cover with a lid and slow cook in the oven for 4 hours at 100°C. Remove from the oven and gently remove from the juice, cover the apples with cling film and set them aside to cool. Reduce the juices until they are a thick syrup. Cut a wedge from the spare apple and push it into the cores of the others. Or you could use dates or sultanas, I guess. Roll out the pastry. Each apple will need a roundish pie