Start by soaking the raisins and preheat the oven to 125°C (250°F). Arrange the dried fruit on a baking sheet lined with parchment paper and bake for 20 minutes, making sure to turn the dried fruit after the first 10 minutes. Wash the apples, dry them thoroughly, and cut the tops 1 cm from the stem. With a knife, remove the core, being careful not to cut too deeply to avoid breaking the apple. Remove the dried fruit from the oven and chop coarsely;



squeeze the raisins and place them in a bowl with the dried fruit, brown sugar, cinnamon, and butter;



mix with a fork until the butter is completely incorporated with the remaining ingredients. Arrange the apples on a baking dish along with the tops, fill the apples with 2 teaspoons of the mixture;



cover with aluminum foil and bake at 200°C (400°F) for 20 minutes. Remove from the oven, add two more teaspoons of batter on top of the apples, cover, and bake again for another 25 minutes. Now prepare the custard by boiling the milk with a pinch of vanilla sugar in a saucepan. In a bowl, whisk the egg yolk and sugar together using an electric whisk. Slowly pour the hot milk into the bowl and stir. Return the mixture to the saucepan and turn the heat to low, stirring constantly until the custard thickens, but do not let it boil. Once ready, transfer the custard to a bowl. Remove the apples from the oven, add two teaspoons of custard to each apple, and cover with the lid. Now, serve the stuffed apples hot! (Recipe created in collaboration with Laura “ladfoodie”) Watch how to make our delicious stuffed apples: video.