Difficulty:[usr 2]
Preheat the oven to th.6 (180°C).
Chop the apricots, almonds, walnut kernels, raisins and pistachios in the bowl of a food processor and mix them with 50g of soft butter.
Peel the apples and core them gently. Heat the rest of the butter in a casserole, add the whole apples and brown them with the sugar. Stir constantly until they are caramelized. Then pour the armagnac into the casserole and flambé.
Arrange the apples in an oven dish and sprinkle them with their cooking juices, stuff them with the chopped dried fruit, then plant in each of them half a vanilla pod split in half lengthwise.
Put the apples in the oven and cook them for about 20 minutes until they are tender. Baste them from time to time with their cooking juices.
Serve them still warm, dusted with icing sugar and accompanied by scoops of vanilla ice cream.
The Culinary Ideas of Chef Hubert
