Core the apples, without going all the way through, (try using an old-fashioned vegetable peeler, swivelling it inside the apple, to remove a cone of flesh, leaving the base). Score the skin of each apple round the middle.
Butter an ovenproof dish just large enough to hold the apples. Put the apples in the dish. Fill the hole in each with raisins. Pour in the syrup, letting excess flow over the apples. Dot the butter on top. Spoon a few tbsp of water around the apples. Bake for 45 minutes, until puffed and very tender. Serve with cream and more syrup.
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