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Baked Apples with Crème Anglaise
6 tart or baking apples such as Granny Smith or Braeburn 20 pitted dates, chopped ⅓ cup chopped walnuts 6 tbsp brown sugar 2 tsp ground cinnamon 1 tsp ground cloves ½ cup water 2 tbsp runny honey or maple syrup 6 tsp butter
© Annabel Langbein Media
Preheat oven to 160°C. Remove cores from the apples in a neat plug. Use a paring knife to enlarge the cavity to 2.5cm in diameter. Score the skin around the circumference of each apple with a sharp knife (this allows them to split neatly around the middle when they cook).
Combine dates, walnuts, sugar, cinnamon and cloves. Stuff the mixture into the apples and place them in a shallow baking dish.
Drizzle the water and honey or maple syrup over the apples. Dot each apple with 1 teaspoon butter and bake them until they are wrinkly and soft and starting to puff. This should take about 1 hour, depending on the size of the apples.
To serve, pour a little Crème Anglaise onto each dessert plate and top with a hot baked apple.
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