Baked Stuffed Apples

5 prep, 45min cook

Serves 4

Ingredients

4 Pink Lady apples (or similar), cored

100g currants

50g dried cranberries

1 tbsp pink peppercorns

50g soft brown sugar

50g mixed candied peel

50ml Cointreau

100ml white wine, apple juice or water

Method

Heat the oven to 190°C/375°F/ Gas Mark 5. Pour boiling water over the currants, cranberries and pink peppercorns to just cover, and leave to soak for 10 mins. Mix the brown sugar and candied peel together with the Cointreau. Drain the currants and add to the sugar mixture, stirring well.

Lightly cut around the diameter of each apple to prevent the skins from bursting, then place in an ovenproof dish. Fill the centres with the fruit mixture, then add the wine, juice or water to the dish and bake for 35 minutes or until tender.

To serve, drizzle with the sweet juices left behind, making sure a few pink peppercorns are visible on top.