| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ready stead, Emp | 1 | servings | |
INGREDIENTS
| 2 | Bramley apples | |
| 50 | g | Butter |
| 40 | g | Ready-to-eat dried apricots; chopped |
| 40 | g | Currants |
| 1 | Pinches ground ginger; cinnamon, mixed | |
| ; spice | ||
| 2 | tb | Soft brown sugar |
| 1 | tb | Honey |
| Splash red wine | ||
| 1 | Handful chopped mint | |
| 4 | tb | Caster sugar |
| 1/4 | pt | Double cream |
INSTRUCTIONS
FOR THE TOFFEE SAUCE 1 Peel and core the apples, reserving the peel. Cut into six rings and fry in 25g butter and 1 tbsp soft brown sugar, until slightly softened. 2 Melt the remaining butter in a saucepan, add the apricots, currants, spices, soft brown sugar, honey and red wine. 3 For the Toffee Sauce: Melt the sugar in a small pan. When the sugar is dark caramel and bubbling, pour in 1 tbsp cream. Remove from the heat and add the rest of the cream. Layer up the apple rings with the apricot and currant mix. Serve with the toffee sauce and mint. Converted by MC_Buster. Per serving: 536 Calories (kcal); 41g Total Fat; (64% calories from fat); 2g Protein; 47g Carbohydrate; 109mg Cholesterol; 417mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 8 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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