4 large baking apples – something with a bit of bite like Granny Smith, Braeburn, Mayflower or Sturmer
4 heaped Tbsp brown sugar
1 Tbsp honey
1 teaspoon cinnamon
1/4 cup raisins
1 Tbsp butter
1/2 cup apple juice or water
squeeze of fresh lemon
Preheat oven to 180 degrees C.
Remove most of the cores leaving a thin piece at the bottom to hold in all the juices. It is easier if you have an apple corer to do this but a firm-bladed peeling knife will also do the trick. I normally start the holes with the corer or knife and then use a teaspoon to dig out the seeds and get the hole to about an inch wide.
Using the knife, make a thin horizontal cut like a mini belt – just deep enough to slit the skin -,right around the middle of each apple.
Place the apples in a small baking dish – something that is a reasonably snug fit. If any apples are teetering a bit you can use the knife to take a thin slither off the bottom so they stand stable.
In a small bowl, mix the sugar, cinnamon, honey, raisins, and butter. Stuff each apple with this mixture.
Add apple juice or water to the baking pan with a squeeze of lemon juice.
Bake for about 45 mins, until tender, but not mushy. Some apple varieties take longer some take less – and size can vary time too.
When ready, remove from the oven spoon some of the pan juices over the apples to glaze their skins.
Serve warm in bowls with a dollop of crème fraiche, yoghurt or vanilla ice cream.
Thanks to my mum Jude x