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Baked Kentish apples with sultanas and toasted almonds, served with vanilla cream


Serves 4

Preparation time 25 minutes

4 Cox's pippin apples
40g sultanas
40g dried apricots
40g dark brown sugar
60ml cider
10g almonds
2g ground nutmeg
4g ground cloves
20g butter (melted)
For the vanilla cream
1 vanilla pod
400ml double cream
30g caster sugar

Clean the apples and cut a small circle on the top of each one, then cut down and remove the core, careful not to cut all the way down to the base. Rinse in cold water.

Brush the inside of the apple with the melted butter. This will give a lovely rich depth of flavour to the apple.

Combine all the ingredients for the filling and mix well.

Fill each apple to the top. Score the outside of the apple several times with a knife and brush the peel with butter.

Place in a baking dish, then sprinkle sliced almonds and caster sugar over the apples.

Cook for around 20 minutes at 200c (or 180c for a fan-assisted oven).

While the apples are baking, make the vanilla cream. Combine the ingredients in a pan and gently heat until it starts simmering. Simmer for 5 minutes, then remove from the heat and allow to cool.

To serve, place the baked apples in individual serving bowls and drizzle with the vanilla cream.