Toffee apples with Calvados
Serves: 10
![Toffee apples with Calvados](/uploads/media/720x770/08/4108-toffee_apple_ice_cream-560x730.jpg?v=1-0)
Photograph by Dan Jones
Toffee apples with Calvados
Serves: 10
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Nutritional information (per serving)
Calories
335Kcal
Fat
17gr
Saturates
11gr
Carbs
44gr
Sugars
44gr
Fibre
4gr
Protein
1gr
Salt
0gr
![Sybil Kapoor](/uploads/media/100x100/06/26-Sybil_Kapoor_240x240.jpg?v=1-0)
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
![Sybil Kapoor](/uploads/media/100x100/06/26-Sybil_Kapoor_240x240.jpg?v=1-0)
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
- 75g raisins
- 3 tbsp Calvados
- 100g unsalted butter
- 1kg (about 8) large Cox’s orange pippin apples or other red-skinned apples, cored and thickly sliced
- 200g light muscovado sugar
- 1 tsp ground cinnamon
- 6 tbsp double cream
Step by step
Get ahead
Soak the raisins up to a few hours ahead. Prepare the apples up to a few hours ahead and reheat before serving.
- At least 30 minutes before, soak the raisins in the Calvados, cover and set aside.
- Take two large nonstick frying pans and put 25g butter in each. Melt the butter over a medium heat, then divide the apples equally between each pan. Cook briskly, stirring regularly for 12 minutes or until the apples are flecked gold and tender. Remove to a bowl with a slotted spoon.
- Divide the rest of the butter between the 2 pans. Once melted, divide the sugar and cinnamon between the 2 pans. Stir well, then add half the raisins with their Calvados and 3 tablespoons of cream to each pan. Bring to the boil and simmer for 4 minutes, or until thick and dark, then return the apples to each pan.Serve with cinnamon and Calvados ice cream.