These baked apples are lower in sugar than the traditional version - the usual sugar is replaced with honey while the aprricots provide extra sweetness as well as vitamin A and fibre. Bramley apples contain good amounts of vitamin C and potassium, while the pecan nuts are full of essential omega-3 oils and vitamin E.
- 4 Bramley apples, peeled, cored cut into slices
- 4 tbls clear honey
- 1 strip of orange peel
- 1 strip of lemon peel
- Juice of one lemon
- 3 tbls water
- 4 sheets of filo pastry (approx 30 cm x 30 cm)
- 2 tbls (30g) melted butter
- Icing sugar for dusting
Pre-heat oven to 180°C, 350°F, Gas Mark 4
Remove the core from the apples. Using a sharp knife, lightly score the skin around the middle, just enough to pierce the skin.
In a small bowl, combine the dried fruit, honey and pecans. Fill the cavities of the apples, and then place them in a baking dish. They should fit snugly side by side. Add 2 tablespoons of water, cover loosly with foil then bake for 45 - 60 minutes.
Check a few times during cooking adding a little extra water if the dish becomes dry.
Serve warm with natural yoghurt or custard.