Cooking apples differ from eating apples, they become fluffy when cooked and are on the tart side. Finding cooking apples are becoming harder these days with our preference for sweet eating apples. But for the best apple pies or tarts, apple cheese or apple jelly search out Ballarats, which are in season in July. When buying look for firm fruit with a green and red blush. Avoid buying apples with bruises, as the fruit will deteriorate quickly. Ballarats will store for several months if kept in a cool place with plenty of circulation and away from the light. And of course they are un-blemished. No special instructions are required for their use, but wash well before cooking. Always cut the skin when baking whole so they do not burst open and beware not to over cook, as they will collapse. For pie or tart fillings peel, slice and cook in a little water only until soft. Freeze for later use.

Ingredients

• 6 even-sized Ballerat or cooking apples
• 100 grams softened butter
• ½ cup brown sugar
• ½ cup sultanas
• 2 tsp ground cinnamon
• ½ cup water

Method

1. Core the apples and score the apple skin with a sharp knife to prevent the skin from bursting open during cooking. Place in a baking dish.
2. Mix together 50 grams of the butter, sugar, sultanas and cinnamon and use to fill the centre cavities of the apples
3. Dot the other 50 grams of butter around the apples and pour over ½ cup water.
4. Bake at 180ºC for 40 minutes or until the apples are tender. Cooking time will depend on the variety and size of the apple. Serve with custard.