Make a syrup by dissolving the sugar in the water. Add the lemon zest, bring to the boil and simmer for 10 minutes to reduce a little.

Remove form the heat and stir in the whisky. Strain, reserving the lemon zest and syrup separately.

Mix together the walnuts, sultanas, brown sugar and reserved lemon zest. Pack this mixture into the apples, place in an ovenproof dish and scatter the remaining mixture around them.

Pour the syrup over. Bake at 160C for 30 minutes or until tender.

Serve each apple with a little syrup and extra stuffing, and a good scoop of ice cream ( we recommend Movenpick Maple Walnuts Ice Cream!).

Serves 4.