This is a great thing to do with apples as it is so quick to make and really delivers on flavour and texture. I find using apples in cakes can sometimes make the apple flavourless but with this it’s all about the apple. The caramel takes on some of the apple flavour and you end up with a surprising amount of sauce to drizzle at will.
Apples are everywhere at the moment. They are falling out of trays at the market, falling off the trees along the road and falling onto my plate at any given opportunity. As much as I enjoy an apple on its own, it has to be a good one mind, sometimes you can have too many to know what to do with. Apple cakes, crumbles, pies and flapjacks are all lovely but I wanted to enjoy some apples at their very best and not shrouded by too many other flavours.
These caramelised apples are so quick and simple. They are wonderful to have for breakfast, a light, filling snack for the afternoon and an unctuous end to a meal. Get yourself four apples, any will do but I prefer sharp, juicy apples. Core the apples and cut into slices or chunks. Melt 75g butter and 2tbsp muscovado or soft brown sugar together in a pan. Leave for a minute or so to allow the sugar to dissolve.
Add the apples to the pan and cook for five or so minutes until they are soft. Sprinkle in a little cinnamon if you like. While the apple alchemy occurs get yourself some bread; fruit bread, tea bread or any other sweet bread and get it nicely toasted. When done put the apples onto the toast and then pour over the sweet, sticky caramel sauce. It would be rude not to add a little cream.