This is a super-simple dessert that requires little effort. Use any cooking apples you prefer - and enjoy with a generous scoop of vanilla ice-cream or sweet whipped cream.
330g apple cider
2 TB brown sugar
½ tsp ground cinnamon
2 Braeburn apples
vanilla ice cream, to serve
Preheat the oven to 190°C.
Place the cider, sugar and cinnamon in a pan and bring to the boil, whisking well. Set aside while you use a sharp knife to slice the top third of each apple off. Use an apple corer to pierce halfway into the apple, twisting and removing the core.
Place the apples into a small, deep roasting dish (I used a small bread baking tin) and pour the cider mixture all over the apples, including the apple ‘lid’ which can be placed back on for decorative purposes when serving.
Bake for 40-50 minutes, using a spoon to baste the apples with the cider mixture every 10 minutes.
The apples will be cooked when they are soft when pierced, but still holding their shape.
Carefully remove the apples, spoon over a little of the cooking cider juice and serve warm with vanilla ice-cream.