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Sticky Apples & Hazelnuts

This is a lovely autumnal recipe devised by Manna from Devon. In this recipe it is cooked in a Morsø Forno wood burning oven but it can be done on a more traditional stove, but would be less fun! It is delicious with a sharp cheese such as some Quicke’s cheddar which goes really well with the sweetness of the apples.

The sticky apples with hazelnuts are a great alternative to a more traditional apple chutney and can be eaten at once.

It is fantastic served with a glass of chilled Lyme Bay Sparkling Rosé.


  • 4 red skinned eating apples – such as Braeburns – cored and cut into wedges
  • 90g butter
  • 60g hazelnuts
  • 90g caster sugar
  • 1 small cinnamon stick


  1. Build a good fire in the Morsø Forno in the centre of the oven and let it burn for 30 minutes to really heat through the floor. Move the fire to the side of the Forno.
  2. Heat a wide frying pan in the Forno and toast the hazelnuts in it until they are getting a little colour on them and smelling nutty. Take them out of the pan and put on a plate.
  3. Wipe out the pan and gently melt the butter in it with the sugar, cinnamon stick and apples. Cook until the apples are tender and caramelised in places.
  4. Take the apples and cinnamon stick out of the pan with a slotted spoon and mix with the hazelnuts.
  5. Put the pan closer to the fire and bubble the mixture until it becomes golden brown and sticky. Pour this mixture over the apple segments with the toasted hazelnuts, mixing carefully as the sugar/butter mixture will be very hot.
  6. Cool for 10 minutes and serve with your cheeses and a glass of chilled sparkling Lyme Bay Sparkling Rosé.