Cream Cheese-stuffed Apples
ready in 5 h.
Heat the oven to 180°C (160° fan) 350°F gas 4. Lightly grease a large baking dish.
Carefully cut the top off each apple. Using a spoon, carefully scoop out the inside of the apples, leaving a 'wall' of about 1-2cm|½1/2-3/4" around the inside. Discard the core and pips.
Chop the scooped out apple flesh and sprinkle lightly with lemon juice.
Place the hollowed out apples in the baking dish.
Beat together the cream cheese, sugar, vanilla and egg until very smooth. Stir in the chopped apples.
Fill each hollowed out apple about 2/3 full with the filling.
Bake for 20-25 minutes, until the filling is set and the apple sides are beginning to soften. Cool to room temperature, then chill for 3-4 hours.
Spoon the raspberry coulis onto serving plates and place the apples on top. Decorate with raspberries and sift a little icing sugar over the top.