Baked apples with cranberries and almonds

Pre-heat oven to 180C. Cut tops fromapples (and reserve), then remove cores with an apple corer.

Use a small teaspoon to scoop out a little of the flesh fromthe centre of each apple to widen the cavity. Beat butter and brown sugar in a small bowl until smooth then stir in cranberries, almonds and cinnamon.

Fill each apple with the butter mixture, mounding it slightly, then replace the apple ‘‘lids''. Put the apples in a small roasting dish and pour the wine around the apples.

Bake uncovered, for about 40-50 minutes, basting occasionally, until tender. Serve warm with pan juices and vanilla ice-cream.

WAYS WITH APPLES

Apple butter makes a super accompaniment to pancakes or use as a spread for raisin toast. Cook a large chopped apple with a couple of teaspoons of water over very low heat for 10-15 minutes, stirring occasionally. Add a tablespoon of sugar, stir, then cool slightly and beat in about 100g soft butter and ground nutmeg.

Make a quick Waldorf salad by tossing sliced celery and chunks of apple in a bowl with a squeeze of lemon juice. Add a good dollop of quality mayonnaise, a handful of toasted walnuts and toss gently. Spoon onto baby cos leaves and top with watercress sprigs. Serve with barbecued steaks.

Put thinly sliced apples in an ovenproof dish and toss with a little castor sugar. Combine equal quantities of shredded coconut, plain flour, chopped butter and brown sugar and spread over the apples. Bake at 200C until golden and bubbling. Serve with thick cream.