Stuffed roasted apples with sweet muscat vinegar
- Preheat oven to 170C. Place apples in a baking dish and pierce skin six times with a skewer.
- Combine biscuits and dates then spoon into apples, topping with a teaspoon of butter.
- Dot with extra butter, sprinkle with sugar then pour over water and vinegar.
- Bake for 40 minutes or until soft, spooning over the juices a couple of times during cooking. Serve hot with some softly whipped cream.