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Cinnamon buttered and stuffed apples with chestnut honey cream
Serves 4 Desserts and puddings
Ingredients
- 40g butter
- 40g soft brown sugar
- 1tsp ground cinnamon
- 8 chestnuts, roasted and peeled
- 4 eating apples
- 4 x 5cm cinnamon sticks
To serve
- dollop of crème fraîche
- trickle of chestnut honey
Method
While the oven preheats to 180°C/250°f/Gas 4, mash the butter and sugar together with the ground cinnamon. roughly chop the roasted chestnuts and core the apples. Pack chestnuts into the core cavities, interspersing and topping with the cinnamon butter. Soak the cinnamon sticks, splay one end of each and push into the apples where once there were stalks. Bake in a buttered tin for 30 minutes, basting halfway through with pan juices. Serve apples skinsplitting hot with a good dollop of crème fraîche drizzled with chestnut honey.
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