AT A GLANCE
|01||Heat vermouth and honey in a saucepan over medium heat, bring to boil, reduce heat to low and cook for 10 minutes or until syrupy. Add sultanas, remove from heat and cool.|
|02||Preheat oven to 160C. In a bowl, combine orange juice and rind, cinnamon and sugar. Thinly slice each apple crossways (keeping slices together). Dip each slice in orange juice mixture, then place apples in a baking dish. Using a slotted spoon, remove sultanas from syrup, combine with almonds and spoon into the core of each apple. Drizzle apples with syrup and remaining orange juice. Roast apples, basting occasionally, for 40 minutes or until apples are tender. Serve with mascarpone.|
Fruit and nuts
Avocados, cumquats, custard apples, feijoas, grapes, kiwifruit, lemons, limes, mandarins, melons, nuts (chestnuts, hazelnuts, walnuts), pears, persimmons, quinces, rhubarb.
Asian greens, beans, beetroot, broccoli, Brussels sprouts, cabbages, capsicums, cauliflowers, chillies, cucumbers, daikon, eggplant, fennel, garlic, ginger, leeks, lettuces, mushrooms (wild, field, pine, slippery jacks), okra, olives, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swedes, tomatoes, turnips.
Bream, garfish, banded morwong, sea mullet, smooth oreo, King George whiting, prawns (king, tiger), western rock lobster, arrow squid.