Preheat oven to 180C (170C fanforced)

Core apples with an apple corer or a small paring knife, almost to bottom, leaving base intact. With the point of the knife cut through the skin of the apple all the way round the middle, making a very shallow cut. (This prevents the apple from splitting) In a bowl, combine butter and brown sugar. Stir in pecan nuts, dates, cinnamon, salt and lemon juice. Pack the butter mixture into cored apples, pushing down well. Leave a large mound, about a teaspoon in size, on top of each apple. Place apples in 20 x 28 cm baking dish and cover with foil. Bake for about 30 – 40minutes or until the apples are very tender. Uncover and spoon a tablespoon of golden syrup over each apple. Bake an additional 5 minutes. Remove from oven and cool to just warm.

Serve as a whole apple in a shallow bowl and drizzle with syrup from the bottom of the pan, and top with rough crushed pecans. Serve with heavy cream or vanilla ice cream. You can also drizzle with extra golden syrup if you wish the apples to look shiny for service.