Photo: Natalie Boog
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Ingredients
- 4 small red apples
- 80g sultanas
- 1/2 tsp ground cinnamon
- 4 tbsp honey
- 60g butter
- 250g ricotta
- 120g honeycomb
Method
Preheat oven to 200C. Slice the tops off the apples, reserve. Remove cores with an apple corer. Mix sultanas and cinnamon in a small bowl and stuff into apple cavities. Place in a baking tray, drizzle each apple with honey and top with a tablespoon of butter. Roast for 10 minutes. Turn oven to 170C. Baste apples and bake a further 20 minutes. Serve with a spoonful of ricotta, a chunk of honeycomb and a drizzle of pan juices.
To improve the final presentation of baked apples, slice off the top 5 millimetres of each fruit with a sharp knife before cooking. Remove the core and, once the centre of the apple has been filled, replace the top before baking. This way the cooked dessert looks more like a whole apple and, if the fruit was bought with stalks, these can be removed and reserved before baking and then popped back into the top of the apple for serving.
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