- Soak the fruit – this can be a haphazard mix of whatever you have around: dates, prunes, apricots, raisins, sultanas, cranberries – in the port or apple juice for several hours, preferably overnight.
- Preheat the oven to 180oC/160°C fan/Gas Mark 4.
- Line a deep baking tin with enough foil to come up and over the apples once they are in. Wash and core the apples, score a line horizontally around their middles to stop them exploding while they’re cooking, and place them in the baking tin.
- Drain the soaked fruit, reserving the port or apple juice.
- Add nuts and seeds – try slivered hazelnuts or almonds with pumpkin and sunflower seeds – to the soaked fruit and pack the mixture in to the hollow centre of the apples. Don’t worry if it overflows. Drizzle each apple with honey or golden syrup and spoon the reserved port or apple juice across the top.
- Loosely fold the foil over the apples and bake for 40 mins.
- Open the foil and bake uncovered for a further 10 mins, until the apples are cooked but not collapsing. Allow the dish to sit for 10 mins before serving with a generous topping of vanilla ice cream.
Serve hot with ice cream or cold with yoghurt for brekfast
6 heaped tbsp chopped dried fruit 150ml (1/4pt) port or apple juice 6 large Bramley apples (approx. 220g each) 2 tbsp chopped nuts and seeds 2 tbsp honey or golden syrup
Time: 20 mins Serves: 6 Nutrition: n/a