Baked Orange-Brandy Apples

- 6 apples
- 6 tbsp raisins
- 6 tsp butter
- 1/3 cup brown sugar
- 1 cup water
- ½ cup orange juice
- 2 tbsp brandy
- ½ tsp vanilla essence
- 1 orange, grated rind
- ½ cup cream
- Core the apples and fill with raisins
- Top each with a knob of butter and a sprinkling of brown sugar.
- Preheat the COBB with the wok in place.
- Add the water, orange juice, rest of brown sugar and butter, brandy, vanilla essence and orange rind.
- Boil and add the apples. Steam with the lid on for 15–20 minutes.
- Add cream to the sauce and reduce by half.
- Serve the apples in the creamy orange-brandy sauce.