Matt proposed to Courtney over the holidays. To celebrate I decided to hold a surprise champagne breakfast for Courtney.
Breakfast - there must be tea, coffee and fruit. Unfortunately it is winter so the fruit selection is rather dismal. Apples are cheap - how about baked apples!
Enough apples for 2 each
Chopped dates
Chopped almonds (I used whole, unblanched almonds roughly chopped)
Brown Sugar
Lemon zest
Lemon juice
Butter
Cinnamon
Preheat the oven to 180C. Take the core out of the apples using an apple corer. I was worried about the filling falling out of the bottom of them, so I cut up a small section of core and stuffed this back in the bottom to prevent this problem. If you have a better idea - please help!
Score a line around the side of the apple (horizontal to the bench when it is standing upright), just through the skin - this prevents explosions.
Mix together chopped dates (I used about 200g for 30 apples), almonds (about 3/4 cup for 30 apples), 1 tsp cinnamon, grated zest of one lemon.
Stuff each apple with about 1/2 tsp brown sugar then fill to the top with the almond and date mixture. Place in a baking dish, then sprinkle with more cinnamon. Squeeze over the lemon juice. Place a knob of butter on the top of each apple (about 1tsp per apple).
Bake in the oven for 30-40 mins or until soft but not mushy. If it seems like there is juice burning around the bottom of them add some water.
Serve with cinnamon yoghurt cream.
Cinnamon Yoghurt Cream
This is a delicious accompaniment to any cake or dessert. It is lighter than cream, but more luxurious than yoghurt.
300mL cream, whipped
300mL natural yoghurt
1-2tsp cinnamon
Mix together all the ingredients. Add cinnamon to taste. Sprinkle the top with cinnamon
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