Caramelised apple slices dusted with cinnamon and served with red caramel sauce.
2 Red Apples
1 tsp Ground Cinnamon
Juice of 1 Lemon
250g + 1 tbsp Golden Caster Sugar
4 tbsp Water
1 tsp Red Food Colouring
140ml Double Cream
50g Unsalted Butter
Caramel sauce: Place the sugar in a heavy based saucepan and stir in the water.
Set over a low to medium heat, without stirring. When the sugar has dissolved, turn up the heat and allow to gently bubble, until a deep golden colour.
Remove from the heat and carefully add the butter and cream – be careful as it might foam up. Pour the caramel out into a bowl and set aside to cool.
In the meantime, peel and core the apples. Slice into wedges and toss in the lemon juice to prevent the apples from going brown. Mix the cinnamon and sugar together on a plate then coat the apples in the mixture. Dust with a little more sugar so it looks like they have been sprinkled in salt.
Mix the red food colouring with the caramel and serve with the apple wedges.