• 4 eating apples (such as Cox or Braeburn)
• 3 tbsp ginger preserve or 2 balls of stem ginger plus 1 tbsp syrup
• 1 tbsp whisky or rum
• 300g ready-rolled pastry
• 1 egg
• 1 tbsp Demerara sugar

1. Preheat the oven to 200°C/gas mark 6 and line a baking tray with greaseproof paper.
2. Peel the apples and remove most of the core, leaving a little at the base of each apple.
3. Mix the whisky or rum with the stem ginger and place a spoonful of the mixture into the centre of each apple.
4. Cut the ready-made pastry into long strips about 1cm wide. Starting at the base of each apple, wrap the pastry around it in a spiral, allowing the edges to overlap slightly.
5. Brush the pastry with the beaten egg and sprinkle with sugar. Place the parcels on the tray and bake for 15 minutes. Then reduce the oven temperature to 180°C/gas mark 5 and bake for another 10 minutes, until the pastry is a deep golden brown.

Rysait Nerys Howell

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