for 4 person

Sultanas

50 ml	orange juice
40 g	sultanas

Apples

4	apples (e.g. Boskoop)
40 g	butter
40 g	ground almonds
40 g	hazelnuts, roasted, coarsely chopped
1 tbsp	sugar
1	organic lemon, use grated zest and 1 tbsp of juice
¾ tsp	cinnamon
¼ tsp	nutmeg

Gingerbread caramel

100 g	sugar
2 tbsp	water
1 dl	cream
1 tsp	gingerbread spice

How it's done

Sultanas

Heat the orange juice in a small pan, add the sultanas, leave to plump up for approx. 15 mins.

Apples

Slice a lid approx. 1 cm thick off the top of each apple, set aside. Scoop out the apples using a melon baller, leaving a border of approx. 1 cm., remove the core, finely chop the flesh. Heat the butter in a pan. Add the chopped apples, sauté for approx. 5 mins. Add the almonds and all the other ingredients up to and including the nutmeg along with the sultanas and orange juice, mix. Spoon the filling into the apples, place the lids on top, transfer the apples to the cooking pot, cover with the lid.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove the lid and bake for a further 15 mins. Remove, allow to cool slightly.

Gingerbread caramel

Bring the sugar and water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the cream and gingerbread spice, simmer over a low heat until the caramel has dissolved. Allow the caramel to cool slightly, transfer to a plate, place the apples on top.

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