• 185ml dry white wine, preferably South African
  • 270g honey
  • 40g sultanas
  • 1 orange, finely grated rind and juice only
  • ¼ tsp ground cinnamon
  • 1 tbsp brown sugar
  • 6 South African Pink Lady apples, cored
  • 40g unblanched almonds, roasted and coarsely chopped

Serve with: Mascarpone

  • Serve with: Mascarpone


  • STEP 1
    Heat the white wine and honey in a saucepan over a medium heat, bring to the boil, reduce the heat and cook for 10 minutes or until syrupy.
  • STEP 2
    Add the sultanas, remove from the heat and cool.
  • STEP 3
    Preheat oven to 160°C. In a bowl, combine the orange juice, rind, cinnamon and sugar
  • STEP 4
    Slice each apple crossways into approx. 6 slices (keeping the slices together). Dip each slice in the orange juice mixture, then reassemble the apple slices and place in a baking dish.
  • STEP 5
    Using a slotted spoon, remove the sultanas from the syrup, combine with the almonds and spoon into the core of each apple.
  • STEP 6
    Drizzle the apples with the syrup and the remaining orange juice.
  • STEP 7
    Roast the apples, basting occasionally, for 40 minutes or until they are tender. Serve with mascarpone.

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