Chucking a few fruit in the oven for half an hour is so easy, it really shouldn't produce such wonderful results as a baked apple.
- Wash and dry the apples, then use a corer or a sharp knife to remove the core. Make sure you leave quite a big hole in the middle so that you can fit lots of lovely filling in, but don't get so carried away that you split the apple.
- Put the apples side by side in a shallow baking dish.
- In a saucepan, heat the butter, sugar and dried fruit together until the sugar has dissolved.
- Spoon the mixture into the centre of the apples until they're filled and let any extra flow down into the dish.
- Top each apple with a teaspoon of honey and put them in the oven at 180 degC. Cook for half an hour, or until the apple flesh is quite soft and the skin a little wrinkled.
- Before serving, spoon over any caramelised sauce left in the bottom of the pan.
Other filling suggestions:
- Chopped dried apricots and raisins
- Chopped dried cranberries and currants
- Chopped dried figs and walnuts
- Chopped dates and finely chopped crystalised ginger
- Zest of one orange, sultanas and dried apricots