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    Baked Apples with Butterscotch Sauce

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    Baked Apples with Butterscotch Sauce

    Baked apples are great at this time of the year when there's not much else around in the way of fruit. We tend to serve this with a caramel mousse in the restaurant but at home, vanilla ice cream or crème fraîche is fine. The sauce should be served at room temperature, not piping hot, so everything can be prepared well in advance.

    • Preparation time: 30 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4


    • Baked Apples
    • 1 vanilla pod, split and scraped
    • 75g golden caster sugar
    • 75g raisins or sultanas
    • 2 tbsp thick honey
    • 2 oranges, finely grated zest
    • 2 lemons, finely grated zest
    • A pinch ground ginger
    • A pinch ground cinnamon
    • 20 whole cloves
    • 4 large baking apples, cored and scored around the middle but left whole
    • 75g Butter
    • Butterscotch sauce
    • 75g caster sugar
    • 50g butter
    • 150ml double cream


    1. Preheat the oven to 180°C, gas mark 4. Mix together all the ingredients in a bowl except for the apples and the cloves. Fill the cavity with the filling, and stud each apple with 5 cloves. Place in an overproof dish and put in the oven for 20–25 minutes until they become soft and slightly caramelised.
    2. Just before you are ready to eat, make the sauce. Put the sugar in a pan with 1 tbsp water, heat to dissolve, then boil until you have a dark caramel. Whisk in the cream, then the butter. Serve the apples with a scoop of ice cream or crème fraîche and pour over the sauce.

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