200 ml water
Juice of a lemon
2 T honey
50 gram jam
50 gram raisins
Preheat the oven to 180 C.
Heat water, lemon juice and honey until honey is dissolved.
Prepare the apples:
Take the core out, and cut them in half, so that you can fill the hole.
The skin stays on, because this holds the apple together when cooked.
Mix the raisins with the jam, and use to fill the holes in the apples.
Put them with the cut half up in an oven dish.
Pour the lemon honey mixture over the apples and bake in the oven for 20-30 minutes, until cooked.
Be careful that the raisins don’t burn.
600 ml milk
¼ of a vanilla pod
pinch of salt
4 T raw sugar
150 ml milk
3 T rice flour
Heat 600 ml milk in a sauce pan.
Cut the vanilla pod lengthwise, scrape the seeds out and put seeds and pod into the milk.
Add a pinch of salt and sugar to the milk and bring back to boiling point.
Leave to simmer for 10 minutes.
Mix the rice flour with 150 ml milk. Add to the vanilla milk, stir well and bring carefully back to the boil for a couple of minutes.
Remove the vanilla pod from the sauce.
Leave the sauce to cool or serve hot.