Stuffed Baked Apples with Hazelnut Crumb & Cider Caramel Sauce

These baked apples are stuffed with plump sultanas, mixed spices and brown sugar. Topped with a hazelnut crumb for a little crunch, they are finished with a decadent cider caramel sauce for a hint of sweetness.

INGREDIENTS

4 apples, medium sized
2 tablespoons softened butter
2 teaspoons mixed spice
1 teaspoon vanilla extract
30g sultanas or raisins
2 tablespoons demerara sugar

For the hazelnut crumb

25g butter
50g plain flour
25g muscovado sugar
20g blanched hazelnuts, roughly chopped

For the cider caramel

50g butter
50g muscovado sugar
75ml apple cider
60ml double cream

METHOD

Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.

Core and score round the middle of each apple – place one in each 10cm mini cocotte. In a separate bowl, combine the butter, mixed spice, vanilla and sultanas. Divide the butter mixture between each apple and fill the cores with the mixture.

To make the hazelnut crumb, use your fingertips to rub the butter into the flour and sugar to form a sandy texture. Add the hazelnuts, then sprinkle the mixture over the top of the apples. Place in the oven and bake for 20-25 minutes until the apple is soft.

In the meantime, make the cider caramel sauce. Place the butter, sugar and cider in a heavy-bottom saucepan. Simmer over a medium heat for 8-10 minutes until thick and sticky. Take off the heat and stir through the cream.

Return the sauce to a low heat and simmer gently for a further 3-5 minutes until a thick glossy sauce is achieved. Keep warm until ready to serve.

Remove the baked apples from the oven, pour over the cider caramel, leave to cool a little and then finish with a scoop of vanilla ice cream.