Apples are such a versatile food and the many varieties that ripen at different times of the year, extend the season for such a long time. There is nothing better than biting into a fresh crunchy apple with the sweet juice dribbling down your chin and hand. Some of the apple recipes from the 70’s are still staples on autumn and winter menus, such as apple crumble, apple cake, apple tart, stewed apples, baked whole apples, cored and stuffed and apple muffins. You can still have these old favourites with a gluten free twist….trust me, they are equally delicious!
This recipe is quick and simple and any variety of apple will probably do. Traditional spices to pair with apple are cloves and cinnamon. Nuts are often also included apple recipes as they are also available at the same time of year. 70’girl is lucky enough to be able to buy bags of walnuts in autumn that I leave in the shells until I am ready to use them as I have with this recipe.
I hope you enjoy these as much as I do
4 apples, I used Royal Gala
1/2 cup of walnut halves, freshly cracked if possible
1/2 cup raisins
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 tablespoon of honey
1 1/2 tablespoon butter
Line one baking tray with baking paper or use a large casserole dish
Preheat oven to 170 degrees Celsius
Wash and cut apples in half leaving the skin on
Remove the core carefully with a small sharp knife
Melt butter in a saucepan on a low heat and add the honey, spices walnuts and raisins
Fill the apple cavities with the mix and bake in the oven for 35 to 40 minutes or until apples are soft but still hold their shape
Remove from oven and serve with pure fresh cream that is not thickened with anything or a custard sauce.
Drizzle with Calvados for a decadent finish.