Baked apple with Caramel Sauce & Ice Cream
Baked apple
Ingredients:
4 medium eating apples
20g raisins
6 dates, chopped
10g dark brown sugar
1 teaspoon spice
1 tablespoon whiskey
10g butter
15g breadcrumbs
Method:
Peel the apples and remove core.
Mix the raisins, dates, spice, whiskey, butter and crumbs and press into the apple.
Caramel Grummle
Ingredients:
75g sugar
Method:
Place in a pan and cook to a caramel.
Pour onto parchment paper and cool.
Bash to a fine powder.
Rub the apples in the grummle.
Rough Puff Pastry
Ingredients:
175g strong bread flour
½ teaspoon salt
175g butter at room temperature
1 egg yolk mixed with 2 teaspoons double-cream
Method:
Place flour in a bowl.
Chop the butter into small chunks and add to the bowl.
Rub in but you still want to see chunks of butter.
Add about 100ml cold water and mix until you have a dough – you might need a little more water.
Cover and chill for 20 minutes.
Flour a board and knead into a rectangle.
Roll to about 20cm x 50cm.
Fold the top down to the centre and the bottom third up to meet.
Give a quarter turn and roll to three times the length.
Fold as before and then chill again for 20 minutes.
Cut pastry into 4 pieces.
Roll each piece into a round of about 15cm.
Place apple in middle and gather up pastry and seal.
Brush with egg yolk.
Roll out trimmings and cut into leaf shapes.
Place on top and brush again with egg yolk.
Place on a lightly buttered baking tray and repeat with remaining pastry and apples.
Chill for 30 minutes.
Bake in a 180° oven for 30 minutes.
Cider Caramel Sauce
Ingredients:
100g caster sugar
100ml sweet cider
200ml double cream
Method:
Cook the sugar in a heavy based pan to an amber liquid – don’t stir as it will crystallize.
Add the cider – be careful or it will spit.
Cook until thick and syrupy and any sugar crystals have disappeared.
Add the cream and boil to a thick smooth sauce.
Apple Ice Cream
Ingredients:
1 Bramley apple, peeled, cored and chopped
25g sugar
500ml whipped double cream
125g caramelised condensed milk (available in most supermarkets)
Method:
Cook the apple and sugar until soft.
Blend to a smooth puree.
Cool and fold into the cream with the toffee.
Place in a freezer proof container and freeze until set.
To Assemble:
Spoon some of the cider caramel sauce into the middle of a plate and add the baked apple.
Drizzle more sauce around the apple.
Heat an ice-cream scoop in a jug of boiling water and scoop out a couple of scoops of ice-cream for each apple.
