50g/2oz unsalted butter
50g/2oz caster sugar finely pared zest of a lemon
2 tbsp sultanas
150ml/¼pint of dessert wine
4 crisp apples, such as Granny Smith, cored
150ml/¼pint of double cream
1 tbsp caster sugar
1 tsp cinnamon
Preheat the oven 170C/350F/Gas 3.
Place 50g/2oz of the butter, sugar, lemon zest and sultanas in a bowl. Mix well to combine.
Spoon the butter mixture into the apples. Stand the apples in an ovenproof baking dish and pour over the dessert wine.
Cover the dish with foil and bake for 25-30 minutes. The apples should be beginning to soften.
Remove the foil and cook for a further 15-20 minutes, when the apples should be completely soft and beginning to brown.
Meanwhile whip the cream with sugar and cinnamon.
Serve the apples straight from the oven with spoonfuls of whipped cream.
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Apple crumble
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