Ingredients

• 4 medium sized cooking apples
• 32 Schwartz Whole Cloves
• 2oz (57g) butter
• 2 tbs (30ml) golden syrup
• 4oz (113g) dried 'no need to soak' apricots, chopped
• 4oz (113g) sultanas
• 2oz (57g) hazelnuts, chopped
• 1oz (28g) ground almonds
• 1oz (28g) glacé cherries, finely chopped
• 4 tbs (60ml) cold water
• 4oz (113g) butter
• 4oz (113g) soft sugar
• 2 tbs (30ml) golden syrup
• 4 tbs (60ml) double cream

Method

1. Preheat oven to 350°F (180°C or Gas Mark 4).
2. Wash and core apples, leaving a large cavity for filling. Using a knife, score a criss-cross pattern across the apple surfaces.
3. Stud each apple evenly with 8 cloves. Place in a large oven-proof dish with 4 tbs (60ml) of cold water.
4. For the filling, melt the butter (2oz) with the syrup (2 tbs) in a saucepan. Remove from heat and stir in the fruit and nuts.
5. Divide the mixture equally and fill the apple cavities. Cook for 30-40 minutes, until tender.
6. To make the sauce, place 4oz butter, 4oz soft sugar and 2 tbs syrup into a saucepan. Slowly bring to the boil, stirring. Simmer gently for 2 minutes.
7. Allow to cool slightly, then stir in 4 tbs (60ml) of double cream. Remove apples from oven and place on a serving dish. Accompany with the hot sauce, if desired.

Notes