- Servings : 6
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
Use a mixture of firm red and gold pears instead of the apples, preparing them the same way. Cook for 10 minutes longer.
Pre-heat the oven to 180℃.
Wash and de-core the apples. Place them snuggly into a baking tray so they hold each other up.
In a bowl combine the almonds, raisins, amaretti biscuits, cinnamon, sugar, salt and orange zest. Give it a good mix and a little squeeze with your hands to get all the flavours well combined.
Spoon the mixture into the holes inside the apples. Press down into the hole to pack them tightly, and then fill right to the top.
Place a teaspoon of butter over the top of the filling before baking in the pre-heated oven for about 30 minutes or until the apple is softened to your liking.
Spoon the sweet buttery liquid lying in the bottom of the baking tray over the top of the apples.
For the Caramel sauce, in a heavy based small pot, place the sugar and the water. Give it a stir to combine and then turn the heat up to a medium heat.
Let the mixture bubble away until it starts to turn an amber colour and you can only just smell the sugar starting to burn. This can take up to 10 minutes but keep an eye on the colour as you don't want it to burn completely as this will make it bitter.
At this point, remove the pot from the heat and very slowly drip in the cream whilst briskly whisking it into the sugar. I start by literally dripping it in to avoid it crystallising. The cold cream will cause the mixture to bubble and splutter but just keep whisking until its nice and smooth.