Ingredients
Baked Apples
- 6 apples (Braeburn or Granny Smith)
- Juice of 1 lemon
- 100g butter, melted
- 100g caster sugar
- 2 tsp cinnamon (optional)
- 1 tsp vanilla
- Pinch of salt
Pastry
- I use Ready-rolled butter puff pastry sheets
Warm Caramel Sauce
- 400g caster sugar
- 200g butter
- 300ml cream (warm)
- 1 tsp vanilla
- Good pinch of salt
Method
Baked Apples
You can bake the apples or caramelise them in a pan; I like to do it in a pan as you get an even colour the then place them in the oven.
- Preheat oven: 180°C (160°C fan)
- Peel, core and slice apples into thick wedges
- Toss apples with sugar, and place in a pan
- Add butter, vanilla, cinnamon and salt
- Spread evenly in a deep tray
- Bake 15 minutes until tender but holding shape
- Apples can be made a day ahead, cooled and reheated gently.
Pastry
- Preheat oven to 200°C (180°C fan)
- Cut pastry into rectangles or rounds
- Place on lined trays and egg wash(this helps with keeping crispy)
- Dock well with a fork
- Bake 12–15 minutes until golden and crisp
- Cool on racks
- For extra shine and crisp: dust lightly with icing sugar and return to oven for 2–3 minutes
Warm Caramel Sauce
- Melt sugar in a heavy pot over medium heat — do not stir
- When deep amber, carefully whisk in butter
- Slowly add warm cream (it will bubble)
- Simmer 2–3 minutes until smooth
- Finish with vanilla and salt
- Holds warm in a bain-marie or reheats perfectly.
