Bratapfel

6 Apples (Boskoop or other suitable for cooking)

150 g Ground hazelnuts (or any nuts in chunkey bits)

3 tbsp Butter

1 tsp Cinnamon

0.50 tsp Nutmeg

0.25 tsp Allspice/Piment

1 pinch Cloves

1 Orange zest

1 Juice one orange

Saltanas/raisins

Rum/Brandy

3 tbsp Sugar (vollrohzucker/raw cane sugar)

Pre heat oven to 200 deg.

Dry toast the nuts in a fry pan until aromatic.
Remove from the heat and add in butter, mixing until it melts.
Add spices, sugar, orange zest and raisins, stirring to combine.

Cut off the top 1-2cm of the apples, and then using a spoon/knife/melon baller scoop out the core and create a pocket for the filling, being careful not to break through to the bottom, and leaving enough of the sides to enjoy the baked apple.

Place the apples in a deep baking dish, and fill the apples with the filling, and drizzle over orange juice and alcohol. You could consider using more liquid (? adding apple juice) to create more of a sauce.

Bake without their lids 15 minutes. Add lid and bake for a further 10 minutes, until the apples are cooked through and soft.

Serve with vanilla sauce/custard.

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Bratapfel