Toffee apples with Calvados

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Sybil Kapoor

Serves 10 | prep 10 mins | total time 35 mins, plus at least 30 mins soaking

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

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.

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