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Glazed apples & pears with sticky shallots

Contains pork – recipe is for non-Muslims only
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
  • Serves 8
  • Easy
  • Calories 145
  • Carbohydrates 20
  • Saturated Fat 3
  • Sugar 20
  • Protein 2
  • Fat 7
  • Fibre 3
  • Salt 0.14

Nutrition per serving

  • Calories 145
  • Carbohydrates 20
  • Saturated Fat 3
  • Sugar 20
  • Protein 2
  • Fat 7
  • Fibre 3
  • Salt 0.14

Ingredients

  • juice 1?2 lemon
  • 4 small eating apple
  • 4 small pear
  • 900g shallot (unpeeled weight)
  • 1 tsp olive oil
  • 50g butter
  • 6 tbsp quince or redcurrant jelly
  • bay leaf, to decorate

Tip

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

  1. 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.

  2. 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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