© David Loftus
fruity caramel baked apples
Indulge yourself with this delicious dessert.
Preheat the oven to 180°C/350°F/gas 4. Carefully remove the core from the apples with a sharp knife or apple corer. Be careful not to split them in half. Place them on a baking tray.
Heat the butter and sugar in a small saucepan with the dried fruit, stem ginger and orange zest. Stir until the butter has melted and all the grains of sugar have disappeared. Pour the caramel mixture into the middle of the apples, drizzling any extra mixture over the top along with the honey. Bake the apples in the preheated oven for 20 minutes.
Meanwhile, whip the double cream with the icing sugar and mixed spice until you have soft peaks. Fold in the brandy or whisky for a bit of a kick if you like.
Serve each apple with a big spoonful of whipped cream and any leftover caramel juices from the tray.
Tip: Try using seasonal British apples like Coxs or Russets.
4 good-sized eating apples
50g brown sugar
2 handfuls of dried fruit (chopped apricots, raisins and cherries)
1 piece of stem ginger in syrup, chopped
zest of 1 orange
2 tablespoons runny honey
1 x 284ml pot double cream
1 tablespoon icing sugar
a pinch of mixed spice
optional: a splash of brandy or whisky