Drunken Boozy Apples

The grown-up version of Toffee Apples

Made with Irish cream liqueur and dates, this decadent delight delivers a beautiful velvety texture and delicious tones of toffee, Irish Cream Liqueur and Madagascan vanilla.

Prep time: 15 minutes
Cooking time: 30 - 35 minutes
Serves: 6

Recipe is great with...

Photo of related product - Irish Cream Liqueur Caramel

Caramel with Irish Cream Liqueur

See product


  • 6 Small Bramley cooking apples
  • 6 tbsp Chopped dried apricots
  • 6 tbsp Roughly chopped hazelnuts
  • 1 Large zest of a lemon
  • 4 Heaped tbsp light brown sugar
  • 225g Blackberries
  • 1 jar Folláin Irish cream liqueur caramel sauce
  • 50ml Brandy


  1. Preheat the oven to 200°C, fan 180°C
  2. Core the apples or use a small sharp knife to make a nice wide hole in the middle of each apple
  3. Put the apples in a shallow baking dish
  4. Mix the apricots, nuts, most of the lemon zest and sugar
  5. Fill each apple with the mixture – sprinkle any left over into the dish. Bake for 25 minutes
  6. Meanwhile, combine the caramel and brandy, stir until smooth; set aside
  7. After the 25 minutes, pour the sauce over the apples and into the dish; top the apples with the blackberries and the remaining lemon zest
  8. Bake for a further 10 - 15 minutes or until tender