Roasted Pink Lady Apples with Pecan and Walnut Caramel

Method

  1. Preheat the oven to 160°
  2. Heat honey, vanilla and butter in a saucepan over medium heat and bring to boil. Reduce heat to low and simmer for 10 minutes or, until mixture becomes thick with a caramel consistency (do not let it sit for long off the heat, as it will begin to harden).
  3. While honey mixture is simmering, in a bowl, combine the orange juice, rind, cinnamon, nutmeg and brown sugar.
  4. Chop the walnuts and pecans and set aside.
  5. Slice each apple crossways into approximately 6 slices and dip each slice in the orange juice mixture. Reassemble each apple and place the stacks onto a baking tray.
  6. When the caramel is ready, remove it from the heat and stir in the sultanas, walnuts and pecans. Drizzle each apple with some of the caramel mixture and a little of the remaining orange juice mixture.
  7. Roast the apples for 25-30 minutes or until tender (if some of the caramel mixture slides off while baking, spoon it up and drizzle it over the apples again).
  8. Serve immediately.