I used the new jazz variety of apple, a richly sweet cross between a braeburn and a royal gala. It still has enough of a sour bite to keep it refreshing. The apples baking filled the kitchen with the kind of aromatic scents that made me wish I had lit some candles. The crème fraîche sauce adds a pleasant sour taste.
- Preheat the oven to 180C. Peel the apples and remove the cores with an apple corer. Put the sultanas in a bowl and mix with the honey and cinnamon. Fill the cavity of the apples with the sultana mixture. Any extra can just go into the roasting dish with the apples.
- Wet the tops of the apples with water, then sprinkle with the sugar and dot with the butter. Place in a roasting dish. Bake for 40 minutes until the apples soften and the tops are golden brown.
- To make the sauce, warm the crème fraîche with the sugar and spice in a small saucepan. Serve with the apples.