Cider-poached ap­ples with tof­fee sauce and can­died hazel­nuts

Olive - - COOK -

30 MIN­UTES | SERVES 6 EASY | GF

This dessert has real wow fac­tor, it’s easy to make and can be prepped ahead. Sim­ply warm the poached ap­ples be­fore serv­ing and plate up with the can­died hazel­nuts and tof­fee sauce. For ex­tra deca­dence, a spoon­ful of cal­va­dos cream is de­li­cious.

POACHED AP­PLES

cider 1 litre

soft light brown sugar 150g

cin­na­mon 1 stick

star anise 1 le­mon 1, zested

eat­ing ap­ples 6

CAN­DIED HAZEL­NUTS

egg white 1

gran­u­lated sugar 50g

hazel­nuts 100g, roughly chopped

but­ter 25g, melted

TOF­FEE SAUCE

dou­ble cream 300ml

soft light brown sugar 100g

but­ter 75g

vanilla ex­tract a few drops

• Heat the cider, light brown sugar, spices and le­mon zest in a pan, stir­ring oc­ca­sion­ally un­til the sugar has dis­solved. Peel the ap­ples and add care­fully to the hot cider. Bring the cider back to the boil, then turn the heat down and sim­mer for 20 min­utes or un­til a sharp knife slips eas­ily through the ap­ple flesh. Take the pan off the heat and let the ap­ples cool in the liq­uid.

• Heat the oven to 190C/fan 170C/gas 5. To make the can­died hazel­nuts, whisk the egg white for a minute or so un­til frothy, then gen­tly fold in the gran­u­lated sugar, hazel­nuts, most of the but­ter and a pinch of salt. Lightly grease a bak­ing sheet with the left-over but­ter, then spread over the mix­ture. Bake for 5-7 min­utes or un­til golden – a watch­ful eye is rec­om­mended, as it can burn pretty sharpish. Let it cool be­fore break­ing it up into lit­tle pieces.

• For the sauce, gen­tly melt the cream, light brown sugar, but­ter and vanilla to­gether in a pan. Bring to a bub­ble and keep stir­ring and sim­mer­ing un­til the liq­uid is a thick, golden tof­fee colour. Serve warm with the poached ap­ples and a sprin­kle of can­died nuts.

PER SERV­ING 634 KCALS | FAT 51.5G SATURATES 26.2G | CARBS 36.1G | SUG­ARS 35.8G FI­BRE 2G | PROTEIN 4.7G | SALT 0.4G

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