Instructions: Roughly chop the dried mango or pineapple add the rum or brandy cover and marinate for at least 4 hours or place in a covered jam jar for 1 hour in the simmering oven.

Beat the grated lemon rind butter sugar and cinnamon together until pale and light.

Drain fruit reserving marinade then beat the marinade into the flavoured butter.

Slice tops off the apples and remove core and seeds.

Prick apples.

Fill each with drained fruit and top with 1 tbsp rum butter.

Place in a small roasting tin with 150 ml (/a pmt) water li Cover with foil.

Bake on the grid shelf on the floor of the roasting oven for 35 minutes or until tender. Set aside to cool.

Roll out puff pastry thinly on a lightly floured woricsurface.

Cut out six 100mm rounds.

Brush with some beaten egg and place eggside down on the cooled apples; press to seal.

Brush pastry with remaining egg decorate with pastry trimmings and sprinkle with sugar.

Refrigerate for 30 minutes.

Cook on the grid shelf on the floor of the roasting oven for 20 to 25 minutes or until pastry is golden brown.

Lift on to a serving dish.

Add remaining rum butter to roasting tin and bring to the boil on the simmering plate stirring continuously (add water if sauce is too thick).

Serve apples with the sauce and cream.

Baked apples ore always o winter favourite. The quick topping and delicious spicy rum butter sauce turn them into festive fare.

Serves 6

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