Baked Apples

Baked Apples Recipe

Ingredients (serve 4)

4 apples

20g chopped roasted hazelnuts

20g chopped roasted almonds

2 tablespoons honey

25g softened unsalted butter

(cold water and caster sugar for the baking tray)

For the meringue

1 free range egg white

1 tablespoon icing sugar

1. Preheat the oven to 180ºC (160ºC fan).

Sprinkle some caster sugar on a baking tray and add 2 tablespoons of cold water.

Using an apple corer or a sharp knife, delicately remove the core from the apples. Cut the opening a little bit wider at the top to make it easier to hold the meringue later. Place the apples on the baking tray.

2. Mix the nuts, honey and softened butter together well in a small bowl. Divide the mixture in 4 and put it in the middle of each apple (there should be some showing at the top depending on the size of the apples).

Put the baking tray on the middle shelf of the oven and bake for 20 minutes.

3. While the apples are baking, make the fluffy little meringue.

Put the egg white and icing sugar in a baking bowl and beat the ingredients together with a whisk (electrical or manual) until it reaches stiff peaks.

When the apples are baked, divide the meringue mixture between each apple by scooping it on the top. Put the tray back in the oven and bake for another 3 or 4 minutes (the meringue should be golden on top).

I usually serve the baked apples on their own after they have cooled down for 5 to 10 minutes. The combination of the honey, the juice from the baked apples and the water and sugar on the tray create a delicious little caramel sauce. I like to scrape it with a wooden spoon and add it on the meringue tops for some extra indulgence.

If you remove the meringue and butter, this is also a great idea for breakfast.

Bon appétit!