Preparation

- Preheat the oven (gas mark 5 - 150°C).

- Butter a small cast-iron casserole (or small oven dish) with 20 g of butter.

- Mix the rice, caster sugar, cinnamon and raisins in a bowl.

- Split the vanilla pod lengthways, scrape out the seeds and add to the bowl. Add the milk, mix well, pour into the casserole dish and sprinkle with 30g of hazelnut butter.

- Place in the oven on a medium heat and cook for 2 hours. Every 30 minutes, open the oven, break off the crust forming on the surface and press it into the rice.

- When you leave the oven, leave to cool without turning it off.

- Wash and dry the apples. Cut off their caps and core them using a melon baller (or small spoon), removing the core and seeds and leaving a good centimetre of flesh adhering to the skin.

- Fill the hollowed-out apples with the teurgoule and replace the caps.

- Arrange the stuffed apples in a small buttered oven dish. Surround them with the apple balls, sprinkle with 20g of beurre en noisettes and drizzle with the cider.

- Place in the oven at half-height, raising the temperature to 180°C (gas mark 6) and bake for 20 to 30 minutes.

Serve warm.