Toffee apples with Calvados
Serves 10 | prep 10 mins | total time
- 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
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.