2 small panettone or 1 large,
4 large green apples,
2 TBSP soft brown sugar,
2 TBSP unsalted butter,
Confectioners’ sugar to serve,
Thick (double/heavy ) cream or vanilla custard, to serve.
Preheat the oven to 180 C or 350 F. Line a baking tray with baking paper. Trim off the rounded top of one of the small panettone and slice the cake into four rounds, or cut four rounds from four slices of a large panettone. Put the rounds on the baking tray and lightly butter them.
Core the apples with an apple corer or a small sharp knife, making sure you remove all the though core pieces. Slice and butter the other small panettone, or some of the large one, before tearing it into small pieces. Stuff the panettone pieces into the center of the apples, alternating the pieces with a little brown sugar. Top with 1 TSP brown sugar per apple and a dob of butter.
Put one apple onto each panettone round and bake them for 30 to 40 minutes.
Serve warm, dusted with confectioners’ sugar and accompanied with thick (double/heavy) cream or vanilla custard.