250 g/8 oz cooking apples,
peeled, cored and thickly sliced
125 g/4 oz soft light brown
sugar
4 teaspoons grated orange rind
3 tablespoons
fresh orange juice
1 teaspoon ground
mixed spice
25 g/1 oz butter
2 tablespoons
medium sherry
salt
Method:
Cook
the potatoes in a pan of salted boiling water for
30 minutes. Drain.
As soon as the potatoes can be handled, peel off the
skins and cut the flesh into 2.5 cm/1 inch cubes. Mix
with the apple slices in a liter/1 3/4 pint ovenproof
dish.
Put the sugar, orange rind, orange juice, mixed
spice, butter, sherry, and salt to taste, in a saucepan,
and stir over a low heat until the sugar has dissolved.
Pour over the potatoes and apples. Cook, uncovered, in a
preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour,
stirring occasionally, until the potatoes are tender and
lightly browned, and the liquid has been absorbed. Serve
immediately.