Baked apple, ricotta and honeycomb
- 4 small red apples
- 80g sultanas
- 1/2 tsp ground cinnamon
- 4 tbsp honey
- 60g butter
- 250g ricotta
- 120g honeycomb
To improve the final presentation of baked apples, slice off the top 5 millimetres of each fruit with a sharp knife before cooking. Remove the core and, once the centre of the apple has been filled, replace the top before baking. This way the cooked dessert looks more like a whole apple and, if the fruit was bought with stalks, these can be removed and reserved before baking and then popped back into the top of the apple for serving.
Method
Preheat oven to 200C. Slice the tops off the apples, reserve. Remove cores with an apple corer. Mix sultanas and cinnamon in a small bowl and stuff into apple cavities. Place in a baking tray, drizzle each apple with honey and top with a tablespoon of butter. Roast for 10 minutes. Turn oven to 170C. Baste apples and bake a further 20 minutes. Serve with a spoonful of ricotta, a chunk of honeycomb and a drizzle of pan juices.
Serves 4
