Ingredients
Method
1.Preheat the oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
2.In a small bowl, combine the almond meal and brown sugar; rub in butter to form a thick paste. Core the apples with an apple corer or a small sharp knife. Remove a thin slice from the base of the apples to sit flat. Score the skin of the apples twice, around the centre, with a sharp knife. Place the apples on the prepared oven tray and fill the centres with the almond mixture. Bake 40 minutes, or until the apples are tender.
3.In a small saucepan, combine the wine, caster sugar and spices. Bring to boil; reduce the heat and simmer, uncovered, for 10 minutes or until thick and syrupy. Strain into a heatproof jug.
4.Serve the warm apples and mulled wine syrup with thick cream, if desired.
