Ingredients:
1 cox apple (core removed, skin left on)
100g mincemeat
Dash of cognac
25g whole roasted almonds
25g Griottines cherry (chopped)

Method:
1. Mix the above ingredients together, stuff into the centre of the apple. Place the apple into a preheated oven (180C) until ¾ cooked.

For the sauce:
100g butter
75g sugar
50ml apple juice
25ml cream

Method:
1. Make the sugar and butter into a caramel, then add the apple juice and cream.

2. Then place the apple and sauce into the pan and finish off cooking, spooning over the sauce.

3. Remove from the pan, place onto the plate, drizzle the sauce around and serve with a ball of cinnamon ice cream in a Tuille basket and a stick of cinnamon.