Apple and Rum-soaked Sultana Chocolate Frangipane

For a scrumptious dessert try Brian Turner?s recipe, a delicious combination of apples and a chocolate almond topping
By Brian Turner
Apple and Rum-soaked Sultana Chocolate Frangipane
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 4 Braeburn apples
  • 4 tbsp sultanas
  • 1 tbsp dark rum
  • 115 g caster sugar
  • 300 ml water
  • a squeeze of lemon juice
  • 2 cardamom seeds, crushed

For the Frangipane:

  • 115 g butter
  • 115 g caster sugar
  • 2 eggs, beaten
  • 115 g ground almonds
  • 15 g flour
  • 12 squares of dark chocolate
  • icing sugar, for sprinkling


1. Set the sultanas to soak in the rum.

2. Meanwhile, in a saucepan heat together the sugar and water until the sugar has dissolved, making a syrup. Add the lemon juice and cardamom seeds. Bring to the boil.

3. Add the apple slices to the sugar syrup. Reduce the simmer and poach the apple gently until tender, around 10 minutes.

4. Strain the apple slices and set aside to cool.

5. Layer the apple in 4 individual pie dishes. Sprinkle over with the rum-soaked sultanas.

6. Preheat the oven to 200ºC/Gas 6.

7. Now make the frangipane. Cream together the butter and sugar.

8. Gradually mix the beaten egg into the butter mixture.

9. Fold in the ground almonds and flour.

10. Spread the frangipane mixture over the apple slices. Push 3 squares of chocolate into each portion of frangipane. Sprinkle over the icing sugar.

11. Bake for 25 minutes and serve warm from the oven.

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