An old-fashioned home dessert and a superb way to use up apples that are going to be thrown away otherwise. Serve with warm vanilla custard.
Serves 4 (doubles easily)
4 eating apples, preferably red-skinned
2 tablespoons demerara sugar
4 tablespoons golden sultanas or raisins or dried cranberries or a mixture
40g butter, finely chopped
1/4 teaspoon cinnamon or grated nutmeg
8-10 walnuts, roughly chopped
1. Preheat the oven to 180C – 350F – Gas 4.
2. Core the apples and place them in an ovenproof dish.
3. Mix the demerera sugar, sultanas or raisins, butter and cinnamon or nutmeg together in a bowl. Spoon the mixture into the centre of each apple piling it high as the fruit will shrink during cooking.
5. Pour 1 tablespoon of water into the dish and place it in the oven. Bake for 30-40 minutes until the apple is soft all the way through when you pierce it with a small knife. Five to ten minutes before the end of cooking, top the apples with the walnuts.
– Use caster sugar or cane sugar instead of Demerara sugar.
– Use a teaspoon of Amaretto or vanilla extract instead of cinnamon or nutmeg or the seeds of 2 cardamoms.
– Sprinkle over crushed bought or home-made Amaretti biscuits or ginger nuts instead of walnuts.
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