Stuffed Baked Apples with Hazelnut Crumb & Cider Caramel Sauce

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 sauce

• 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 petite casserole. 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.  
  

cook's notes

• Due to the high levels of sugar in this dessert, pick an apple that is a little tart to offset the caramel sauce.  
  
• Why not swap hazelnuts for walnuts and sultanas for raisins - this recipe is very versatile depending on what is in the cupboard.