Ingredients

Serves 6

Maple Baked Apple
⅓ cup firmly packed dark brown sugar
3 tbsp roughly chopped dried cherries
3 tbsp chopped dried figs
2 tbsp roughly chopped sliced toasted almonds
2 tbsp roughly chopped toasted pecans
6 granny smith apples, cored but not peeled
3 tbsp butter, cut into 6 pieces
½ cup cider
2 tablespoons maple syrup

Apple Snow
325g green apples
1 tbs water
1 tbsp lemon juice
1 egg white
1 tbsp caster sugar

Method

Maple Baked Apple
Preheat the oven to 200°C. In a small bowl, mix together the brown sugar, dried fruit, and nuts.
Place the apples in a baking pan or casserole dish and stuff their cavities with the fruit and nut mixture. Place a piece of butter on top of the stuffing.
Pour the apple cider and maple syrup into the bottom of the baking pan and bake the apples, basting every 5 to 7 minutes, until they are tender, 25 to 35 minutes.
When the apples are tender, transfer them to a serving platter and cover with foil to keep warm. Pour the pan juices into a small saucepan and bring to a boil over high heat. Simmer the mixture until it becomes syrupy and reduces to a sauce, about 10 minutes. Serve over the apples. Accompany with apple snow.


Apple Snow
Peel, core and slice apples and place in a medium saucepan with water and juice. Cook, covered, over a low heat until very soft, about 20 minutes. Push through a coarse sieve into a large bowl using the back of a ladle (or if such a smooth texture is not required, beat softened apples to a puree with a wooden spoon).

Whisk egg white until soft peaks form. Gradually add sugar, beating constantly until all the sugar is incorporated and dissolved.

Fold meringue mixture through the warm apple.

 

Notes
Gently score the apple around the equator. This will prevent explosions.

Use store bought fruit mince as a convenient stuffing alternative.

Use granola as a stuffing ingredient which gives a 'crumble' effect.

If you cannot get granny smith, try golden delicious or pink lady apples.