Egremont russets and Coxes filled with quince meat and cinnamon, dotted with a little butter, splashed with apple juice and then baked in the oven at 200C for about 40 minutes.
Instead of the quince meat, you could use a mixture of dried fruits such as raisins, chopped apricots and currants. A few chopped walnuts or hazelnuts add a bit of crunch.
You could tell they were made with LOVE because these apples tasted delicious!
This was the first time Rory had seen, let alone used, an apple corer, but he proved a dab hand at removing the cores without butchering the apples.
We ate the baked apples with single cream that night, but custard (home made – it’s easy!), creme anglaise (“thin custard”) or fromage frais would all be equally nice.
Next time you fancy a warm pudding, but something vaguely healthy and not so calorific, give these a go.