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4 good-sized eating apples
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50 g butter
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50 g brown sugar
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2 handfuls dried fruit (chopped apricots, raisins and cherries)
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1 piece stem ginger in syrup, chopped
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zest of 1 orange
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2 tablespoons runny honey
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284 ml double cream
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1 tablespoon icing sugar
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1 pinch mixed spice
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1 splash brandy or whisky, optional
Method
Preheat the oven to 180°C/350°F/gas 4. Carefully remove the core
from the apples with a sharp knife or apple corer. Be careful not to
split them in half. Place them on a baking tray.
Heat the butter and sugar in a small saucepan with the dried fruit, stem
ginger and orange zest. Stir until the butter has melted and all the
grains of sugar have disappeared. Pour the caramel mixture into the
middle of the apples, drizzling any extra mixture over the top along
with the honey. Bake the apples in the preheated oven for 20 minutes.
Meanwhile, whip the double cream with the icing sugar and mixed spice
until you have soft peaks. Fold in the brandy or whisky for a bit of a
kick if you like.
Serve each apple with a big spoonful of whipped cream and any leftover caramel juices from the tray.
Tip: Try using seasonal British apples like Cox's or Russets.
