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- 120g pitted dates, chopped
- 40g golden sultanas soaked in 2 tablespoons marsala
- 2 tbsp brown sugar
- 2 tbsp walnuts, lightly toasted and roughly chopped
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 orange, juiced
- 1 lemon juiced
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 20g butter
- 8 medium Granny Smith apples, cored
- 250ml apple cider
- 200ml honey
- 600ml milk
- 1 vanilla bean split and scraped
- 3 egg yolks
- 1 tbsp cornflour
- 55g sugar
For the Apples
Heat the cider and honey together until syrupy. In a bowl combine the dates, sultanas, walnuts and zests. In another bowl combine the orange juice, lemon juice, cinnamon, ginger and brown sugar. Slice the apples in even slices through the diameter(crossways) and dip each slice into the orange juice mix, and stack each slice on top of each other, repeat with each apple. Carefully spoon in the stuffing into the centre, and drizzle with syrup and remaining orange juice mix. Place a small knob of butter on each apple. Bake at 160°C for 40-60 mins until the apples are tender. Serve with vanilla custard, or vanilla icecream.
Vanilla Custard
Bring the milk to the boil in a saucepan, with the vanilla bean. Whisk together the egg yolks, sugar and cornflour. Slowly pour ½ the milk over the egg yolks and whisk together. Pour back into the saucepan and cook over low heat until the mixture thickens. Serve hot or cold.