In a hurry?
For a quicker dish, cut the apples in half and core, then cook in their skins for 25 minutes.
Eat the apples without any dairy products. Ideally, kapha can make the quick version (see above), omit the sugar and drizzle honey over at the end.
- 1 sweet apple (I like Golden Delicious), peeled and rubbed with lemon juice
- 1 rounded tsp demerara or raw cane sugar
- 25g nuts, roughly chopped (I like to use walnuts, almonds and lightly roasted hazelnuts)
- 1⁄4 tsp ground cinnamon
- Pinch of grated nutmeg
- 1 rounded tsp raisins or other dried fruit
- 80ml apple juice
- 8g butter
Preheat the oven to 190ºC (375ºF) gas mark 5. Core the apple to make a neat hole 2.5cm in diameter. Slice off the base of the apple so it can stand upright.
Mix together the sugar, nuts, cinnamon, nutmeg and raisins. Pack into the cavity of the apple. Place in a snug fitting baking dish and pour around the apple juice. Top the apple with the butter. Cover with foil and bake for 8 minutes. Remove foil and continue cooking the apple until soft, basting every 6–7 minutes or so; this takes around 40–45 minutes.
Vata - serve with crème fraîche. Pitta - serve with ice cream. Kapha - good for kapha.