- serves 6
2 Tbsp Calvados (optional)
2 to 3 Tbsp dark raisins
6 small firm apples, such as Granny Smith
1 tsp sugar
A sprinkling of cinnamon
4 heaping Tbsps fresh goat cheese
2 to 3 Tbsps pine nuts, toasted
2 to 3 Tbsps honey, warmed to runny consistency if necessary
1. Heat the oven to 425ºF/220ºC. Pour the Calvados over the raisins in a small bowl and set aside to plump. Halve the apples and remove the cores with a melon-baller. Poke the skin side all over with a needle or the tip or a very sharp knife. Take a sliver off the bottom so they’ll sit flat, if you like. Put them skin-side down in a baking dish.
2. Poke 1/2 teaspoon of butter into the well in each apple, then sprinkle over the sugar and cinnamon. Bake until the apples are soft, but still intact, 15 minutes. Remove. Drain the raisins. Nudge two apple halves beside each other on each of six serving plates. Put a generous spoonful of cheese alongside each. Scatter over the pine nuts and raisins. Drizzle over the honey and serve.