Baked apples with Champagne truffles and mincemeat recipe

• 4 medium baking apples
• 4 Champagne truffles
• 2 tbsp mincemeat
• 1 knob unsalted butter
• 1 tsp brown sugar
• 400 ml (14.1fl oz) whipping cream
• 200 g (7.1oz) icing sugar
• 1 dash vanilla essence
• 6 cardamom pods, seeds only (ground)

1. Core the apples, leaving a little at the bottom so the filling doesnt come out.
2. Ensure that you make plenty of room for filling and score the skin around the circumference of the apple.
3. Spoon some mincemeat into the cavity, followed by one whole champagne truffle then fill to top with mincemeat, sprinkle with a teaspoon of brown sugar and top with knob of butter.
4. Stand the apples in a baking tray with a little water in bottom and bake in the oven at 160-80C for 35-45 minutes depending on the size of your apple.
5. In a mixer, whip the cream, sugar, a dash of vanilla and the ground cardamom seeds until peaked.
6. Serve cream on the side of the apple.

baking apples, truffles, mincemeat, butter, brown sugar, whipping cream, icing sugar, vanilla essence, cardamom pods

Taken from www.lovefood.com/guide/recipes/23134/baked-apples-stuffed-with-champagne-truffles-and-mincemeat-recipe (may not work)