6 apples (either cameo, gala, or braeburn - small apples)
3 ounces Sweet & Sour flavor granola nuggets, broken into small bits
2 ounces dried cherries, chopped
¼ cup agave, divided
1 tablespoon butter, Kerrygold or other grass-fed butter
2 local egg yolks
2 cups local raw milk
½ teaspoon cinnamon, ground
½ vanilla bean, cut in half, scraped
Preheat oven to 400 degrees.
Peel apples, cut them in half, and cut out the core. Re-assemble apples standing together in a small baking dish standing upright.
Fill each apple with ½ ounce of gRAWnola pieces mixed with the chopped dried cherries. Drizzle each apple with agave syrup. Cut butter into small pieces and sprinkle over apples. Bake for 20−25 minutes until apples are soft and beginning to brown.
Scald the milk with the vanilla bean and cinnamon in a small, heavy-bottomed saucepan.
In a double boiler, mix egg yolks and remaining agave. Slowly add the scalded milk to the mixture using a spatula. Continuously mix the custard in the double boiler using the spatula until it thickens, about 8−10 minutes. (Be careful not to curdle the eggs.)
Remove apples from oven and cool slightly. Top with crème Anglaise. Serve warm.