Method

Pre-heat the oven to 180°C. Blend the butter, sugar, almonds, cinnamon, half picked muscatels and lemon zest together. Add in the last half of the muscatels and set aside. Use a teaspoon to scoop out the core to create a good sized hollow and slice around the top of the apple, just to cut the skin. If the apples don’t sit firmly upright, slice a little apple off the base to make them stable. Divide the butter mixture between the 2 apples and place in a baking tray. Add the muscatel cluster to the baking tray and pour over the Verjuice. Bake in the oven for about an hour until the apples are soft, caramelised and luscious. Serve with Vanilla Bean and Elderflower Ice-cream.