- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 4 russet apples
- 1 vanilla pod, split lengthways
- 125 g ricotta cheese
- 30 g white chocolate, chopped
- 3 tbsp melted butter
- 1-2 tbsp demerara sugar
For the custard
- 280 ml double cream
- 300 ml milk
- 1 vanilla pod
- 2 eggs, plus 2 egg yolks
- 50 g caster sugar
- 2 tbsp calvados, (or rum or brandy, if you prefer)
1. For the apples: heat the oven to 170C/150C fan/gas 3. Line a baking dish with greaseproof paper.
2. Using an apple corer, remove the core from the apples, opening up the cavity a little to allow for more stuffing to fit in.
3. Run a knife around the circumference of the apples, about halfway up from the base. This allows for expansion and stops them bursting as they cook.
4. Scrape the vanilla seeds out of the pod and mix with the ricotta and chocolate, and stuff into the cavity of the apples. Sit them in the baking dish. Brush with the butter and sprinkle with demerara sugar. Bake for 15-20 minutes or until tender.
5. For the custard: put the cream, milk and vanilla pod in a pan 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.
6. In a bowl, whisk the eggs, egg yolks and sugar together, then pour over the hot milk and cream, continuing to whisk as you do so. Return the custard to the pan, and cook over a very gentle heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon.
7. Take the pan off the heat and stir in the calvados. Serve with the warm apples.
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