Heat the oven to 180°C

Using a small pan, dry roast cardamom pods over medium heat until fragrant. Remove and bash pods open in a pestle & mortar or with the back of a knife. Remove seeds and crush down into a powder. Combine cardamom powder with cinnamon and allspice.

Cut apples in half and remove the core.

Line a small baking tray with baking paper. Lay apples down with the cut edge facing up. Sprinkle the apples lightly with a pinch of the spice mix. Place in the oven and roast for 45 minutes or until nicely brown and soft.

For the mascarpone: place mascarpone in a bowl along with 1/2 of the remaining spice mix. Blend with a hand blender until fluffy, approx 20 seconds. Place in the fridge until needed.

Lightly toast almond flakes until golden. Transfer to a small bowl and keep aside until needed.

Remove apples from the oven and allow to cool. When ready to serve melt the butter in a small saucepan until all the milk solids have evaporated and the butter starts to turn brown. Be careful not to burn. When light and nicely browned, remove from heat and stir through the remaining spice mix.

To Serve: Divide mascarpone between 4 bowls. Place an apple half on top. Spoon spiced brown butter over each apple. Drizzle with maple syrup and garnish with flaked almonds.