3 small or 2 large eating apples,
cut in half
70g softened butter
25ml maple syrup
1 tsp vanilla extract
1?2 tsp ground cinnamon 40g raisins
3 tbsp crème fraiche
30g walnuts, roughly chopped
Preheat the oven to 190 ?C (fan 170 ?C/gas mark 5).
Take each apple half, and using a teaspoon, scoop the seeded core out of the apple half and discard. Line the apple halves up in a small roasting tray and slide into the hot oven. Bake the halves for 10 minutes.
While the apples are baking, beat together the butter, maple syrup, vanilla, cinnamon and raisins.
After 10 minutes, remove the apples from the oven and roughly dot and splodge the butter mixture as evenly as possible over the top before returning the apples to the hot oven. Bake for a further 15 minutes.
Remove the apples from the oven. They should be cooked through. (If you like them very soft, then cook on for longer, but cover them to stop the raisins burning.)
Based on original recipes first compiled in the 1930s by local members of the Country Women's Association of NSW.On October 24, 2014
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