- 1/2 cup brandy
- 4 fresh bay leaves
- 70 g crimson raisins
- 100 g dates, pitted
- 1 lemon, zested and juiced
- 50 g walnuts
- 1/4 cup honey
- 1 T butter
- 4 Gala apples, halved horizontally and cored
Preheat the oven to 180°C.
Heat a frying pan over high heat, then add the brandy, bay leaves, raisins and dates. Boil for 2 minutes.
Add the lemon zest and juice, walnuts, honey and butter and cook for 3 to 5 minutes. Remove from the heat.
Fill the bottom half of each apple with the fruit-and-nut mixture, top with remaining apple halves and spoon the filling into the cores.
Place on a baking tray, pour any remaining brandy syrup over the apples and bake for 25 minutes until soft and caramelised.