This recipe is beyond simple, but it can be the start of multiple delicious desserts. Serve the apples simply on their own with a generous pour of double cream or ice cream …
I like the apples spooned onto rice pudding with extra cold cream or served alongside my almond sponge from my June THE GLOSS Table Newsletter instead of sliced oranges. @kittycoles
Serves 6
Ingredients
4-6 apples, such as Cox or Braeburn, peeled and cored
Juice of 2 lemons
100g caster sugar
100g salted butter, cold and cut into cubes
A pinch of salt
Method
1. Cut the apples in half, then slice each half into 3 or 4 pieces and toss with a little bit of the lemon juice.
2. In a wide, heavy-bottomed frying pan, gently heat the sugar until it dissolves into a golden liquid, tilting the pan as needed, around 5–7 minutes. Turn the heat down, and add in the cold cubed butter. Carefully add the apples along with the lemon juice. The liquid from the lemon will make it splatter a little so be careful.
3. Let the apples cook undisturbed for a couple of minutes, absorbing the caramel and taking on a lovely bronzed colour. Continue to agitate and tilt the pan until the apples are tender and caramelised, this should take about 6-8 minutes but this will depend on how thick you have cut your apples.
4. Remove from the heat, transfer the apple slices to a plate, and set aside, keeping them warm until ready to serve.