There's a little more effort required in this baked apple dish, but it's really worth it. Apples are stuffed with hazelnuts, cinnamon and sultanas and baked in a white wine sauce.
1 person made this
For the Wine Sauce
3 egg yolks
1 tablespoon cornflour
1/2 vanilla bean
100g caster sugar
500ml dry white wine
For the Filling
4 tablespoons chopped hazelnuts
2 tablespoons caster sugar
4 teaspoons sultanas
15g butter, softened
1/2 teaspoon ground cinnamon
4 large apples, peeled and cores removed with an apple corer
Method Prep:15min › Cook:40min › Ready in:55min
In a small bowl, mix together cornflour, egg yolks and just enough milk to make a smooth paste. Bring the scraped vanilla bean and remaining milk to the boil. Whisk in the cornflour mixture and wine. Bring to the boil. Remove from heat and beat a few times. Let cool.
Preheat oven to 180 C / Gas 4.
Mix together hazelnuts, sugar, sultanas, butter and cinnamon. Use to stuff the apple cavities.
Transfer apples to a buttered ovenproof dish. Pour over wine sauce and bake uncovered for 30-40 minutes. Serve with ice-cold vanilla custard.