Baked Apples With Halva and Custard

This recipe is based on Baked Apples Stuffed With Halvah from the talented evelyn/athens. I have just tweaked it a bit and added some home-made custard for fun. The measurements I have used are approximate and feel free to add more chocolate chips or cinnamon depending on your tastes. I also prefer to use small apples as I think they make nicer portions and bake more quickly.

• Ready In: 1 hr
• Serves: 9

Ingredients

• 9  small baking apples
• 3⁄4 cup  halvah (vanilla is best, gently crumbled up)
• 1  tablespoon currants
• 1  tablespoon chocolate chips
• 1  teaspoon orange zest
• 1⁄2 teaspoon cinnamon
• 1  glass white wine
• 1  cinnamon stick
• 9  tablespoons kirsch liqueur (optional)

• Custard

• 3  tablespoons  custard powder
• 2  tablespoons sugar
• 2  cups milk (you might need 1/4 cup more depending on your custard)

Directions

1. Preheat oven to 180 celcius.
2. Add the crumbled halva to a small bowl and add the currants, chocolate chips, orange zest and cinnamon.
3. Peel and core the apples and rub them lightly with lemon juice to stop them browning as you prepare the recipe.
4. Using your fingers gently push the halva filling into the apples making sure you turn them over and fill them from both sides.
5. Place the stuffed apples in a small baking dish which fits them well and is not too large.
6. Pour the glass of wine into the baking dish and then pour one tablespoon of kirsch liqueur over each apple if you like.
7. Break the cinnamon stick into two pieces and add it to the liquid in the baking dish.
8. Bake apples for around 40 minutes or until they are soft. Be careful not to burn the halva stuffing. If it browns and puffs up, cover the dish with foil and continue baking until the apples are done.
9. Meanwhile prepare the custard. Dissolve the custard powder in 1 cup of milk and add the sugar.
10. Add the remaining milk and heat the mixture in a saucepan stirring with a whisk until it thickens. I add a little more milk to my custard at the end when it has thickened so that it reaches the consistency I like.
11. Take custard off heat and lightly press cling wrap over it to prevent a skin forming.
12. When apples are done, place one on a serving dish and gently pour a little custard over it. It can be served warm or room temperature.