Roasted Apple with Hazelnuts and Raisins

Ingredients

• 2 tbsp raisins
• 125 ml apple juice
• 1000 g apples (4 apples about 200 g each)
• 1 tbsp Lemon Juice
• 3 tbsp butter
• 50 g coarsely chopped hazelnuts
• 0.25 tsp ground cinnamon
• 2 tbsp honey
• 1 tsp grated organic lemon zest
• 1 tbsp hazelnut flakes
• 250 ml milk (3.5% fat)
• 250 ml heavy cream
• 1 Vanilla bean
• 5 egg yolks
• 50 g whole cane sugar

Instructions

1. 1.

   Soak the raisins in apple juice. Wash the apples, peel strips from the skin, cut off a lid and use an apple corer to remove the core without piercing fully. Enlarge the opening slightly and rub lemon juice inside.

2. 2.

   Grease a baking dish with butter. Drain the raisins and pour the apple juice into the dish.

3. 3.

   Toast the hazelnuts in a dry pan until fragrant. Mix them with raisins, 2 tbsp butter, cinnamon, honey, and lemon zest.

4. 4.

   Fill the apples with the nut mixture, place the lids back on, and arrange them in the dish. Sprinkle remaining butter in clumps and hazelnut flakes over the apples. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for 20–30 minutes.

5. 5.

   For the vanilla sauce whisk milk and cream with the split vanilla bean and scraped seeds, then bring to a boil.

6. 6.

   Beat egg yolks with whole cane sugar until creamy. Whisk the hot cream-milk into the yolk mixture, return everything to the pot, and cook over low heat while constantly stirring until thickened into a sauce; do not let it boil.

7. 7.

   Strain the vanilla sauce through a sieve and let it cool.

8. 8.

   Serve the hot roasted apples with the vanilla sauce drizzled on top.