An easy autumn dessert that turns a few simple ingredients into something wonderfully comforting.
Serves 4 | Prep: 10 minutes | Cooking: 30–35 minutes
Ingredients
4 large eating apples, such as Cox, Braeburn or Pink Lady
2 tbsp runny honey, plus extra for drizzling
1 tsp ground cinnamon
40g walnuts or pecans, roughly chopped
30g raisins or sultanas
1 tsp vanilla extract
150g mascarpone
1–2 tbsp icing sugar, to taste
½ tsp vanilla extract
A little extra cinnamon, to finish
Method
1. Prepare the apples
Preheat your oven to 180°C / 160°C fan / Gas 4.
Wash the apples and remove the cores, leaving the bottom of each apple intact. A small knife or apple corer works well here. You want to create a hollow in the centre without cutting all the way through.
Place the apples in a small baking dish.
2. Make the filling
In a small bowl, mix together the chopped nuts, raisins or sultanas, cinnamon, vanilla extract and 2 tablespoons of honey.
Spoon the mixture into the centre of each apple, gently pressing it down as you go.
Drizzle a little extra honey over the apples.
3. Bake
Pour approximately 100ml of water into the bottom of the baking dish. This helps create a little steam as the apples cook and prevents the juices from catching on the bottom of the dish.
Bake for 30–35 minutes, until the apples are tender but still holding their shape. Cooking time will depend on the size and variety of your apples.
Baste the apples once or twice with the juices from the bottom of the dish while they are cooking.
4. Make the mascarpone
While the apples are baking, place the mascarpone in a small bowl and gently mix with the icing sugar and vanilla extract until smooth.
Taste and add a little more icing sugar if you prefer it sweeter.
5. Serve
Allow the apples to cool for a few minutes before serving.
Place a warm baked apple on each plate and add a generous spoonful of vanilla mascarpone alongside. Drizzle with a little honey and finish with a light dusting of cinnamon.
Serve while the apples are still warm.
A little Mia Dolce Vita touch
Bring the whole dish to the table rather than worrying about perfect individual plating. The apples can be served warm in their baking dish, with the mascarpone in a little bowl alongside for everyone to help themselves.
For an especially cosy autumn evening, serve with coffee or tea afterwards and linger around the table a little longer than usual.