Tetley Tea Infused Almond Stuffed Apples


½ cup Toasted almonds, ground
2 cups Tetley Tea, brewed
1 ½ cup Sugar
8 Medium apples, cored
½ tsp    Almond extract
4 slices Bread, blended into crumbs
1 cup Heavy cream, whipped
50 g Butter, melted


  1. Brew 2 cups of Tetley Tea. Put aside to cool.
  2. In blender, grind almonds 10 seconds.
  3. Empty onto waxed paper.
  4. Remove teabag from cup, add brewed Tetley Tea, ½  cup sugar and almond extract to the blender – allow to pulse for 10 seconds.
  5. Add ground almonds to the blender and pulse for a further 40 seconds, stopping once or twice to push ingredients to blades.
  6. Fill centers of apples with almond paste from the blender.
  7. Roll apples in butter, then in bread crumbs and finally in remaining sugar until evenly coated.
  8. Place in shallow, buttered baking dish and bake at 180°C for 25 minutes or until tender.
  9. Serve with whipped cream.

Serves 8.