This is really toffee apples served as a dessert and, while they are pretty child-friendly, we know they'll go down a storm with adults too!
|11/2 lb (700g) cooking apples|
|1 vanilla pod|
|1/2oz (10g) butter|
|1 tablespoon apricot jam|
|sugar to taste|
|For the caramel:|
|3oz (75g) golden granulated sugar|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Peel, core and slice the apples into a saucepan, add 3 tablespoons water and the vanilla pod, cover and cook very gently until the apples are soft. Then turn off the heat under the pan and remove the vanilla pod (which can be rinsed, dried and used again).
Now add the butter and apricot jam to the pan and, after a minute or two, beat the mixture to a puree. Taste and add a bit more sugar if you think it needs it. Now spread the apple pulp in a heatproof bowl, cover and chill in the fridge.
To make the caramel, simply put the sugar in a saucepan and heat until it starts to dissolve around the edge and darken. Shake the pan gently and continue heating, stirring once or twice with a wooden spoon; continue to cook until the syrup formed is a shade darker than golden syrup. Now pour immediately over the apples and chill again until firm and cold. Tap the caramel surface all over with a spoon to break it up before serving - and some chilled 'real' custard would be lovely with it.
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There are times when, for speed, bought fresh custard is fine, but when you're cooking a leisurely Sunday lunch make sure you make the real deal to go with your pies and crumbles - it's dead easy once you know how!
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