Baked Hibiscus Apples with Almond Pebbles

SERVES: 4
COOK TIME: 55 mins + 4O mins for infusion

Ingredients:

• 4 red apples
• 50 g dried hibiscus petals (crush them with a pestle and mortar).
  You can also use hibiscus tea if you can't find petals.
• 40 g crushed Almond Pebbles
• 80 g castor sugar
• 1 blood orange, cut into thin rounds, pips removed
• 1 clove
• 1 whole star anise
• a pinch of freshly grated nutmeg
• 800 ml water
• 60 g salted butter

Method:

1. Put the sugar in a pan. Add the hibiscus petals, orange slices, clove, star anise and nutmeg. Pour in the water.
2. Bring to a gentle simmer and let it infuse for 40 minutes. Take it off the heat and let it cool. Do not strain.
3. Core the apples but keep the skins on. Lightly score a line around the middle of each apple to prevent splitting.
4. Butter the base of a baking dish. Place the apples in the dish and divide the rest of the butter between their cavities.
5. Pour the hibiscus infusion over the apples, including the orange slices and spices, until the liquid is about 2 cm deep.
6. Bake at 190°C for 30 to 40 minutes, basting often, until the apples are tender but still holding their shape.
7. Garnish with crushed Ooh la la Pecan Pebbles to serve.