Serves 2 | Prep 10 mins | Cook 40-50 mins
Literally golden and delicious. Apples baked in a dark, vanilla, cider syrup with a hint of nutmeg. A lovely, no fuss dessert paying homage to the apple by saucing it in a sweet nectar of itself. To serve with cream is a must.
2 apples (I used Braeburn variety)
1 tablespoon salted butter, room temp
2 tablespoon dark muscovado sugar
1 tsp vanilla flavouring or extract
grating of whole nutmeg
Double cream to serve
Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7
- In a large deep frying pan, add the cider and boil over a high heat for about ten minutes until it has reduced by at least half and appears syrupy. Meanwhile…
- You want to now remove the core of each apple but keeping the base of the apple intact. I simply cut a circle out by the stem of each and used a teaspoon to scoop the core / seeds out. Place in a small baking dish.
- Now remove the apple skin using a peeler.
- Back to your cider syrup. Whisk in the butter, sugar and vanilla and pour into the wells you have made in the apples until they overflow. Spoon over the sauce to coat the apples entirely.
- Give a small grating of whole nutmeg over the top.
- Place in the oven for the next 40-50 minutes until they have cooked through, I basted mine three times throughout. Serve.
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