Ingredients

• 4 Bramley or Granny Smith apples
• 4 tbsp raisins
• 2 tbsp mincemeat
• 2 tbsp ground almonds
• 570ml/1 pint cider
• 225g/8oz caster sugar
• 175ml/6fl oz double cream
• 55g/2oz butter

Directions

• Preheat the oven to 180C/350F/Gas 4. Trim the base of each apple and
• using a corer
• take the cores out. Cut a small slit all the way round the middle of each apple horizontally.
• Mix the raisins
• mincemeat and ground almonds and pack them tightly into the cores of the apples.
• Place the apples in a baking dish and pour over 450ml/16fl oz cider.
• Bake for 25–30 minutes
• then leave to stand for 10 minutes.
• Pour off the cider from the dish into a saucepan and heat it to reduce it in volume until slightly syrupy. Use the syrup to glaze the apples.
• In a pan
• heat the sugar and remaining cider together and bring to the boil. Reduce the heat and cook until caramelised to a golden-brown colour
• then set aside to cool slightly.
• Meanwhile in a separate pan
• bring the cream to the boil. Pour the cream into the syrup
• add the butter and stir well.
• Serve the baked apples with the cream syrup.