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Recipe Source:
The Little Irish Baking Book
By Ruth Isabel Ross, 1995, St. Martin’s Press

Alibris 

Sliced and Spiced Apples

“These are refreshing when served after a robust stew or roast.”

3 large cooking apples
175g/6 oz/2/3 cup demerara (granulated brown) sugar
50 g/2 oz/1/2 cup candied [fruit] peel
3 tablespoons/4 US tablespoons Irish whiskey
50 g/2 oz/1/2 stick butter

Slice the apples very thinly. Arrange a layer of them in a shallow
casserole dish. Sprinkle on some sugar and candied peel.
Carry on filling the casserole with layers of fruit and sprinkles of sugar
and peel.
Before the last layer of sugar, pour over the whiskey. Finish with a thick
layer of sugar. Cut slivers of butter to scatter over the sugar.
Cover with tin foil and bake at 200 degrees C/400 degrees F/gas 6 for
about 35 minutes. If you want the top to be browner, take off the tin foil
for the last 10 minutes. Serve with cream.

 

Whole Apples with Irish Whiskey

“Baked apples, usually so dull and dreary, have an exotic flavour cooked
this way. There are many variations of this recipe. Try stuffing the apples
with candied [fruit] peel and pouring red wine over them.”

4 large cooking apples
3 tablespoons/5 US tablespoons sultanas
(dried green grapes) [golden raisins]
3 tablespoons/4 US tablespoons Irish whiskey
4 tablespoons/6 US tablespoons demerara
(granulated brown) sugar
1 teaspoon/1 1/4 US teaspoons  cinnamon
50 g/2 oz/1/2 stick butter
A little water

Steep the sultanas in the whiskey for 2 hours before you start cooking.
Put 2 or 3 tablespoons water in a shallow casserole.
Core the apples, cut round their equator and arrange them in the dish.
Drain the sultanas and pack them into the apple centres, setting the
whiskey aside. Fill up the centres with sugar and cinnamon.
Spoon over the whiskey and place slivers of butter on the apples.

 

Baked Pears with Irish Mist

“Best made with dessert pears. The sauce generates itself
and becomes sweet but tangy. If you find this too bland,
use more liqueur.”

4 dessert pears
25 g/1 oz/1/4 stick butter
75 g/3 oz/3 US tablespoons demerara
(granulated brown) sugar
Juice of 1 orange
2 tablespoons/2 1/2 US tablespoons
Irish Mist liqueur
2 tablespoons/2 1/2 US tablespoons cream

Peel, core and halve the pears. Place them flat side down in a shallow casserole dish.
Melt the butter and sugar in the orange juice over a very low heat. Add
the Irish Mist. Pour this over the pears and bake them at 200 degrees C/
400 degrees F/gas 6 for 20-25 minutes, basting the pears with the liquid
and turning them over once or twice.
Take them out of the oven. Pour over the cream and serve at once.
 

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