Method

• Heat the oven to 180degC
• Lop off the top quarter of 6 of the apples, just above where the core will start
• Lop off a fine layer from the base so that it sits flat
• Melt the butter into an oven proof fry pan (I use my fry pan with a metal handle, but you can use a metal oven dish), then add the apples with the cut-top-side down
• Cook for three minutes
• Remove from heat and allow to cool
• Peel the other apple and dice it finely
• Melt the 75g of butter then remove from heat and add the diced apple, raisins, walnuts, sugar and zest
• Use a sharp knife or melon baller to remove a good chunk from inside of the now coolish apples
• Try not to make a hole in the bottom
• Fill each with a share of the filling
• Then pop the lid back on top
• Place back in pan and pour over the maple and apple juice
• Bake for about 45 minutes, pausing 3 or 4 times to baste with the juice
• Serve with cream or something fancy