Prep time: 45 minutes plus freezing time
Cook time: 40 minutes
Serves 4.
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Ingredients
4 large apples
180ml cold water
2 tsp cornflour
Mint sprigs and chopped walnuts and, to decorate
Icing sugar, to dust
Ice Cream
600ml thickened cream
½ x 395g can sweetened condensed milk
1 tsp vanilla extract
1 tbs ground cinnamon
Filling
110g brown sugar
75g unsalted butter, melted
1 cup walnuts, toasted, finely chopped
2 tbs maple syrup
2 tbs brandy
1 tsp ground cinnamon
pinch ground cloves
pinch of salt
Method
1. To make ice cream, using an electric mixer, whisk all ingredients in a large bowl until
firm peaks form. Transfer to a freezer-proof container. Freeze until firm.
2. Preheat oven to 180C.
3. To make filling, combine all ingredients in a large bowl.
4. Cut the apples in half horizontally. Using a melon baller or small spoon, scoop out and discard the core. Fill cavities with filling and put apple halves back together.
5. Place apples in a baking dish, just big enough to snugly fit.
6. Combine the water and cornflour in a jug. Pour around apples.
7. Cover with foil and bake 20 minutes. Remove foil, then bake a further 20 minutes until the crumb is deep golden, the apples are tender and there is a syrupy caramel in the pan.
8. Serve apples and ice cream with caramel spooned over. Decorate with mint sprigs, sprinkle with walnuts and dust with sifted icing sugar.