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Roast Apple Wedges with Marmalade

This will become one of your all-time favourite recipes. Delicious served with a pork roast as well as chops or sausages.
Roast Apple Wedges with Marmalade
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You Will Need:

Main Dish
  • 4 - 5 red apples, unpeeled and each cut into small wedges, remove pips
  • ¼ cup (60 ml) brown or light brown sugar
  • rind and juice of 1 lemon
  • ½ t (2,5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • ¼ cup (60 ml) marmalade

Ina’s Tip

Any leftover apples can be served cold as a dessert. Toss with freshly grated apple, a little lemon rind, double cream yoghurt and a scant drizzle of honey.

Method:

Adjust the oven rack to one slot below the middle position.

Preheat oven to 200 °C.

Place the apple wedges in a medium size ovenproof dish.

Sprinkle the sugar and lemon rind over and then squeeze over the lemon juice. Season very lightly with Lemon & Black Pepper Seasoning, spoon the marmalade over and stir through.

Bake uncovered for about 30 - 35 minutes until soft. A syrupy sauce will form at the bottom.

Divine!

Roast Apple Wedges with Marmalade

This will become one of your all-time favourite recipes. Delicious served with a pork roast as well as chops or sausages.
Roast Apple Wedges with Marmalade

You Will Need:

Main Dish
  • 4 - 5 red apples, unpeeled and each cut into small wedges, remove pips
  • ¼ cup (60 ml) brown or light brown sugar
  • rind and juice of 1 lemon
  • ½ t (2,5 ml) Ina Paarman's Lemon & Black Pepper Seasoning
  • ¼ cup (60 ml) marmalade
Ina’s Tip

Any leftover apples can be served cold as a dessert. Toss with freshly grated apple, a little lemon rind, double cream yoghurt and a scant drizzle of honey.

Method:

Adjust the oven rack to one slot below the middle position.

Preheat oven to 200 °C.

Place the apple wedges in a medium size ovenproof dish.

Sprinkle the sugar and lemon rind over and then squeeze over the lemon juice. Season very lightly with Lemon & Black Pepper Seasoning, spoon the marmalade over and stir through.

Bake uncovered for about 30 - 35 minutes until soft. A syrupy sauce will form at the bottom.

Divine!

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