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Stuffed Baked Apples with Hazelnut Crumb & Cider Caramel Sauce

Baked Apples in Le Creus Petiti Cassaroles

All the flavours of autumn, these baked apples are stuffed with plump sultanas, mixed spices and brown sugar. Topped with a hazelnut crumb for a little crunch, these apples are finished with a decadent cider caramel sauce for a hint of sweetness.

Serves 4

Preparation time: 5 minutes

Cooking time: 25 minutes

Baked Apples in Le Creuset petite cassaroles

INGREDIENTS

  • 4 apples, medium sized
  • 2 tablespoons softened butter
  • 2 teaspoons mixed spice
  • 1 teaspoon vanilla extract
  • 30g sultanas or raisins
  • 2 tablespoons demerara sugar

For the hazelnut crumb

  • 25g butter
  • 50g plain flour
  • 25g muscovado sugar
  • 20g blanched hazelnuts, roughly chopped

 

For the cider caramel

  • 50g butter
  • 50g muscovado sugar
  • 75ml apple cider
  • 60ml double cream

 

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METHOD

 

Preheat the oven to 180°C/ 160°C Fan/ Gas Mark 4.

 

  1. Core and score round the middle of each apple – place one in each petite In a separate bowl, combine the butter, mixed spice, vanilla and sultanas. Divide the butter mixture between each apple and fill the cores with the mixture.
  2. To make the hazelnut crumb, use your fingertips to rub the butter into the flour and sugar to form a sandy texture. Add the hazelnuts, then sprinkle the mixture over the top of the apples. Place in the oven and bake for 20-25 minutes until the apple is soft.
  3. In the meantime, make the cider caramel sauce. Place the butter, sugar and cider in a heavy-bottom saucepan. Simmer over a medium heat for 8-10 minutes until thick and sticky. Take off the heat and stir through the cream.
  4. Return the sauce to a low heat and simmer gently for a further 3-5 minutes until a thick glossy sauce is achieved. Keep warm until ready to serve.
  5. Remove the baked apples from the oven, pour over the cider caramel, leave to cool a little and then finish with a scoop of vanilla ice cream.

 

Cook’s Notes

  • Due to the high levels of sugar in this dessert, pick an apple that is a little tart to offset the caramel sauce.
  • Why not swap hazelnuts for walnuts and sultanas for raisins – this recipe is very versatile depending on what is in the cupboard.

 

 

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