- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
- 4 knobby russet apples
- 125 g ricotta cheese
- 30 g white chocolate, chopped
- 1 vanilla pod
- 3 tbsp butter
- 1-2 tbsp demerara sugar
- icing sugar, for serving (optional)
For the Calvados custard
- 280 ml double cream
- 1 vanilla pod
- 2 whole eggs
- 2 egg yolks
- 50 g caster sugar
- 2 tbsp calvados, (or rum or brandy), plus a little extra for serving
1. For the apples: preheat the oven to 170C/150C fan/gas 3. Line a baking tray with baking paper.
2. Remove the core from the apples, opening up the cavity a little to allow for more stuffing to fit in. Run a knife around the apple, one-third and two-thirds of the way up from the base this allows for expansion as it cooks.
3. Combine the ricotta and chocolate in a small bowl. Scrape the vanilla seeds out of the pod and add to the ricotta mixture.
4. Spoon the mixture into the apples and arrange them in the baking dish.
5. Melt the butter in a small saucepan or in the microwave oven. Brush the butter over the apples and sprinkle with the sugar. Bake for 15-20 minutes or until tender.
6. For the custard: put the cream, milk and vanilla pod in a saucepan and bring almost to boiling point. Remove the vanilla pod, split it and scrape the seeds and sticky interior into the hot milk and cream. Remove the pan from the heat.
7. In a bowl, whisk the eggs, egg yolks and sugar together, then gradually pour in the hot milk and cream, continuing to whisk as you do so.
8. Return the mixture to the saucepan, and stir constantly over a very gentle heat with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
9. Stir in the Calvados, and remove the custard from the heat. Set aside until ready to serve.
10. When ready to serve, gently reheat the custard and stir in a small extra dash of Calvados, if desired. Pour over the apples and dust with icing sugar, if desired.
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