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Roast apple stacks with honey, prunes and calvados
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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
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.