10 pcs Gloster apples
600 g blueberries
3 mint sprigs
300 g sugar
1 teaspoon cinnamon
200 g almond flakes
100 g raisins
200 g honeydew honey
150 g butter
200 ml chokeberry juice
Pour hot water over a handful of raisins and put away for 15 minutes. Drain well.
Wash the apples, cut in halves and remove the cores. Put a teaspoonful of honey, a teaspoonful of raisins, a pinch of cinnamon and some butter into each core hole.
Put such prepared apples into a baking pan, sprinkle with almonds and put into an oven. Bake for around 25–35 minutes at a temperature of 200°C.
Open one apple after this time and check if it is soft. If it is not, wrap again and bake for another while.
Wash the blueberries and put them over into a saucepan. Add the sugar and the chokeberry juice. Cook on a free stove fire for a while and then mix.
Pour the sauce onto the middle of the plate and hit with a plastic spatula to create a “splashing” effect. Put the baked apple on the plate, sprinkle with almonds and decorate with mint leaves.