Continuing the theme of seasonal desserts, here is a classic 'oldy but goody' the baked, stuffed apple. This recipe is based on Peter Gordon's version; however my version of this is based on a copy of a copy so I'm not sure how true to the original it is. I've added a couple of flourishes in the form of chia seeds and walnuts.
To be fear I overcooked this lot a little, care of some lively dinner conversation. Never mind, it's quite a forgiving recipe; and it also reheats well for breakfast left overs the next day.
Baked Stuffed Apples
8 even sized cooking apples - I used Granny Smith
1/2 cup rolled oats
3 tablespoons liquid honey
8 dried apricots
3 tablespoons raisins
3 tablespoons walnuts
2 tablespoons chia seeds
1/2 teaspoon ground cinnamon
Preheat the oven to 180deg. C
Prepare the stuffing ingredients by slicing the apricots and walnuts, and combining with the raisins, chia and cinnamon.
Melt butter in a frying pan. Add the oats and stirring constantly cook until golden and foamy.
Add honey and stir.
Add the fruit and nuts and cook for a further minute.
Take from the heat and set aside while preparing the apples.
Wash the apples and remove the core using an apple corer.
Use the corer to hollow out the remainder of the core of the apple.
Use a peeler to peel a strip from the centre of the apple.
As you core them, roll the apple in the fillings melted butter; then place in the baking dish and stuff with the filling.
Repeat this until all the apples are prepared. Pour any remaining butter over the apples.
Place into the oven and bake for 50 to 60 minutes until soft and fluffy.
We served ours with whipped cream and vanilla ice cream.
Happy cooking xx Prudence