SERVES 4 V D P C Q
2½ heaping tbsp blanched almonds
⅓ cup plumped dried apricots
1 piece preserved ginger, drained
1 tbsp honey
1 tbsp syrup from the preserved ginger jar
4 tbsp rolled oats
4 large baking apples
1. Preheat the oven to 350°F/180°C. Using a sharp knife, chop the almonds, apricots, and preserved ginger very finely. Set aside until needed.
2. Place the honey and syrup in a saucepan and heat until the honey has melted. Stir in the oats and cook gently over low heat for 2 minutes. Remove the saucepan from the heat and stir in the almonds, apricots, and preserved ginger.
3. Core the apples, widen the tops slightly, and score horizontally around the circumference of each to prevent the skins bursting during cooking. Place the apples in an ovenproof dish and fill the cavities with the stuffing. Pour just enough water into the dish to come about one-third of the way up the apples.
Bake in the preheated oven for 40 minutes, or until tender. Serve immediately.