Roast apple stacks with honey, prunes and calvados

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes

Serves: 4


4 suffolk pink or other large apples
25g unsalted butter, softened
50g clear honey
25g light brown muscovado sugar
100g ready to eat prunes, finely chopped
60ml double cream
2 tbsp calvados or brandy
½ tsp ground ginger
½ tsp ground cinnamon


1. Preheat the oven to 200˚C, gas mark 6. Core the apples, slice horizontally (into about 6-8 slices each) and reassemble. Trim the bases so they sit flat, if needed.

2. Beat together the remaining ingredients with a pinch of salt. Spoon into the centre of each apple – it’s easier to pick up ½ the apple, and stuff the centre of each ½ before putting the apple back together. Put each apple upright in a small baking dish or ovenproof pan – they should fit snugly. Spoon any excess mixture on top of the centres, pushing it right in with a teaspoon and piling up any extra.

3. Add 1 tbsp water to the base of the dish and bake for 35-40 minutes, basting the apples occasionally and adding more water if needed, until just tender and lightly browned. Serve warm with vanilla ice cream, cream or custard, if liked