METHOD

• Preheat oven to 180C
• Place the apricots, apple juice, honey and saffron in a small pan over a medium heat and bring to the boil. Lower the heat and simmer gently for 10-15 minutes or until the apricots are soft and the liquid is reduced to a sticky consistency
• Slice the top of the apples off and scoop out the core and a little of the apple flesh using a melon baller or a teaspoon to make room for the filling. Score the circumference of the apples with a sharp knife to prevent the apple from bursting when baked
• Place apples in a baking dish and fill with apricots and a little of the liquid, reserving some to drizzle over at the end. Place the apple tops back on and bake for 25-30 minutes or until the apple is soft and tinged golden brown
• Serve the Bramley baps with a spoonful of Greek yoghurt and toasted flaked almonds. Drizzle over any remaining apricot juices to serve