These baked apples with brandy-soaked raisins are one of those recipes that does more than it should for the effort involved. The moment they go into the oven your home fills with the smell of cinnamon, cloves, and orange, which is really half the point. They are genuinely easy, can be prepared ahead, and make an impressive festive dessert that feels completely appropriate for Christmas, Easter, or any autumn evening when apples are at their best.

The brandy plumps the raisins and seeps into the filling as everything bakes. The orange juice in the pan turns into a syrupy, spiced sauce that you pour over everything at the end. Serve with good vanilla ice cream and eat them warm.

Baked apples with brandy-soaked raisins recipe

The best apples to use

You want an apple that holds its shape during baking rather than collapsing into mush. Golden Delicious and Pink Lady are both excellent choices. Granny Smith works well if you prefer a more tart result that contrasts nicely with the sweet, boozy filling. Avoid very soft eating apples as they tend to fall apart before the filling is properly cooked through.

The apples should be large enough to hold a generous amount of filling. If you are using smaller apples, reduce the baking time slightly and check them from around the 40-minute mark.

How to core the apples

The easiest and most effective tool for this is a melon baller, also called a Parisienne scoop. Scoop down from the top and remove the core and a little of the inner flesh, going about three quarters of the way down. You want enough space for a generous filling without cutting all the way through, which would allow the filling to leak out during baking. A sharp teaspoon works too if you do not have a melon baller, just take your time.

Tips for the best baked apples

Plump the raisins in boiling water first before adding the brandy. This softens them and helps them absorb the brandy more readily, making the filling juicier and more flavourful throughout.

Do not skip sealing the dish tightly with foil. This traps steam and ensures the apples cook through evenly and stay moist. Removing the foil for the last ten minutes gives the tops a little colour if you want them.

The liquid in the pan is as important as the apples themselves. The combination of orange juice, water, whole cloves, and orange peel reduces during baking into a concentrated, fragrant syrup. Do not leave any of it behind in the pan when you serve.

Baking time varies depending on the size and variety of your apples. Start checking from 45 minutes by inserting a skewer into the thickest part. It should slide through without much resistance. Some apples will need the full hour.

What to serve with baked apples

Vanilla ice cream is the classic choice, and the contrast of cold ice cream melting against the warm apple and syrup is genuinely wonderful. Softly whipped cream or thick crème fraîche works equally well. Custard is the traditional British accompaniment and is hard to argue with on a cold evening. A scoop of rum and raisin ice cream alongside would be a playful double down on the brandy and raisin flavours already in the dish.

Recipe – makes 4 – 5 apples

Prep Time:15

Cook Time:1

Ingredients

4 large apples such as Golden Delicious or Pink Lady
1 cup raisins and sultanas mixed
¼ cup 60ml brandy
3 Tbsp dark brown sugar plus extra to sprinkle on top
1 tsp ground cinnamon
¼ tsp ground cloves
½ cup 125ml freshly squeezed orange juice
¼ cup 60ml water
A few whole cloves
4 thick strips of orange peel
1 to 2 cinnamon sticks optional, for garnish

Instructions

Preheat the oven to 180°C / 350°F.
Place the raisins and sultanas in a bowl and cover with boiling water. Leave for 5 minutes to plump up, then drain well.
Core the apples and hollow out the centres using a melon baller or sharp teaspoon, going about three quarters of the way down. Do not cut all the way through.
Add the brandy, brown sugar, ground cinnamon, and ground cloves to the drained raisins and mix well. Fill each apple generously with the raisin mixture, pressing the filling down gently. Spoon a little of the remaining brandy liquid into each apple on top of the filling.
Place the filled apples in a small roasting dish with sides. Add the orange peel, orange juice, water, whole cloves, and any remaining brandy and sugar mixture to the pan around the apples. Sprinkle a little extra brown sugar over the top of each apple.
Cover tightly with foil and bake for 50 minutes to 1 hour, depending on the size of the apples, until tender when tested with a skewer.
Serve warm with vanilla ice cream and the pan syrup spooned generously over the top.

Notes

Plumping the raisins in boiling water before adding the brandy gives a juicier, more flavourful filling.

The dish can be assembled up to 24 hours ahead and refrigerated unbaked. Bring to room temperature for 20 minutes before baking.

Leftovers keep in the fridge for up to 3 days. Reheat covered in the oven at 160°C for 15 to 20 minutes with a splash of orange juice added to the pan.

Servings: 4

Author: Sam Linsell