Serves 8

Somerset Pomona is a blend of cider brandy and apple juice from vintage apple orchards that is left to mature in small oak barrels. Alternatively, you could use the same quantity of orange juice with some Grand Marnier, or just orange juice on its own if you want to make a child-friendly dessert.

75g unsalted butter, room temperature, plus extra for greasing

75g soft brown sugar

200g medjool dates, stoned and roughly chopped

50g red glacé cherries, roughly chopped

40g blanched hazelnuts or pistachios, roughly chopped

Finely grated zest of 1 orange

8 large Cox apples

Squeeze of lemon juice

Clear honey, to drizzle

125ml Pomona Clotted cream, to serve

1 Blend the butter and sugar together, then mix in the chopped dates, glacé cherries, hazelnuts and orange zest. Chill slightly to firm up the mixture. Preheat the oven to 180C/Gas 4.

2 Meanwhile, peel and core the apples. Scrape out some of the apple flesh and any pips and bits of core you can see left inside with a teaspoon, to leave you with a cavity about 2.5cm in diameter. If you are making these ahead, squeeze the apples all over with lemon juice to stop them from turning brown.

3 Roll a spoonful of the filling mixture into a small sausage shape and insert it into the apple cavity. Repeat with the rest of the filling and apples. Grease a medium ovenproof dish generously with extra butter, then arrange the apples in a single layer inside.

4 Drizzle each apple generously with honey, then pour the Pomona or juice over them. Bake uncovered for 35-40 minutes, basting the apples halfway, until they are tender, but still holding their shape. Serve the apples warm, drizzled with the syrupy juices and a spoonful or two of clotted cream.

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