You will need
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
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.
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.