Apple wedges with lemon, honey & hazelnuts

Baked apples rarely go wrong. 

This recipe came from a magazine cut. I thought it was a bit too sweet and the juice too watery so I reduced the quantities of water and honey by 1 tbsp each. It should be enough to make it more enjoyable.

Serves: 6 persons.

Ingredients:

• 3 apples (I used Gala), cored and quartered
• 3 tbsp honey
• ½ lemon: zest and juice
• 2 tbsp water
• 50g blanched hazelnuts, chopped (see method point 4 before buying)

Method:

1. Sit the apples in a ovenproof dish.
   
2. Whisk together the honey, zest & juice of lemon and water.
   
3. Pour over the apples, turning them in the juice to coat evenly.
   
4. If, like me, you only have whole hazelnuts (with skin) at home, do not go chasing for blanched hazelnuts in the supermarket. Chances are that they are more expensive! So get your hazelnuts with skin and follow this method:
1. Bring water to a boil.
2. Add 1 tbsp of baking soda.
3. Add the hazelnuts and simmer for 3 min.
4. Drain, cool them with cold water and rub nuts together to remove skins.
5. Scatter the hazelnuts on the top of the apples.
   
6. Bake for 20-25 min at 200°C, until sticky and tender. I turned the apples halfway through.
   
7. Serve warm with a dollop of ice-cream.