100mlamaretto, brandy, sherry or orange juice, (check your choice is vegan)
Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
Core the apples (but don't peel them). Place them in a baking dish then bake for up to 1 hour until the flesh is soft and bursting out of the skins.
Scoop the apple flesh into a large mixing bowl and discard the skins.
Chop the hazelnuts finely and add to the bowl.
Add all the remaining ingredients and mix well. Cover the bowl and leave overnight.
Decant into sterilised jars until required.
Keep an eye on the apples in the oven. They can suddenly collapse as soon as the flesh is cooked through.For a great texture, don't chop the hazelnuts too finely. It is lovely to come across a big nutty crunch in your mince pie!