Layered apples with toffee sauce

1 servings

Ingredients

Quantity Ingredient
2 Bramley apples
50 grams Butter
40 grams Ready-to-eat dried apricots; chopped
40 grams Currants
1 Pinches ground ginger; cinnamon, mixed
; spice
2 tablespoons Soft brown sugar
1 tablespoon Honey
Splash red wine
1 Handful chopped mint
4 tablespoons Caster sugar
¼ pint Double cream

Directions

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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