These baked apples are divine and so adaptable. They are fabulous for dessert with some yoghurt or ice cream, fabulous for breakfast with some granola and fabulous yet again when frozen and blitzed into a baked apple sorbet. Perfect for this beautiful spring weather.
Vary up the fillings if fig and pistachio doesn't suit. I have used apricot and almond which worked great or you could even pop some jam in there.