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

Nutrition per serving

kcal 145
fat 7g
saturates 3g
carbs 20g
sugars 20g
fibre 3g
protein 2g
salt 0.14g

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

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.