Dessert Recipes - Apples in Caramel Recipe

Ingredients

• 225 g/8 oz/1 cup granulated sugar

• 300 ml/1 1/4 cups water

• 6 eating (dessert) apples

• Lemon juice

• 25 g/1 oz/1/4 cup glace (candied) cherries,

• chopped

• 25 g/1 oz/1/4 cup angelica, chopped

• 25 g/1 oz/1/4 cup chopped mixed (candied) peel

• Crème fraiche, to serve

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Method:

1. Put the sugar and half the water in a large heavy-based saucepan. Heat gently, stirring, until the sugar has dissolved.

2. Bring to the boil and boil rapidly, without stirring, until a rich golden brown. Remove from the heat and place the base of the pan in cold water to cool slightly.

3. Pour in the remaining water (be careful as it may splutter). Return to the heat and cook, stirring until the caramel has dissolved.

4. Meanwhile, peel and core the apples but leave them whole. Coat each one in lemon juice to prevent browning.

5. When the syrup is ready, add the apples, cover and cook gently for 5 minutes. Turn over in the syrup and cook for a further 5 minutes until just becoming tender but still holding their shape.

6. Carefully lift out of the syrup and transfer to a serving dish. Mix together the cherries, angelica and peel and spoon into the centers of the fruit.

7. Boil the syrup rapidly for 2-3 minutes to thicken, then pour over the apples, lave until cold. Chill until ready to serve with crème fraiche.