Cider-poached apple brûlée
Inspired by a delicious French dessert, this uses the best autumn apples
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 57g
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- 500ml bottle Co-op Tillington Hills cider
- 150g Co-op Fairtrade light brown soft sugar
- 40g Co-op unsalted butter
- 1 cinnamon stick
- Juice of ½ lemon
- 6 Co-op Braeburn apples, peeled and halved
- 500ml tub Co-op Irresistible sea salted caramel ice cream
- Put the cider in a pan with 120g of the sugar, the butter, cinnamon stick and lemon juice, and bring to the boil. Reduce the heat, add the apples, cover and simmer for 20-25 mins, until they are soft but not falling apart.
- Remove the apples with a slotted spoon and set aside. Bring the sauce to the boil again and cook for 15-20 mins, until thick and glossy. Remove from the heat and allow to cool for a couple of minutes before stirring in a scoop of the ice cream to make a caramel sauce.
- Preheat the grill to high and sprinkle the apples with the remaining brown sugar. Put on a baking tray and grill for around 5 mins, until the sugar melts to form a dark brown caramel.
- Divide the brûléed apple halves between 6 bowls, then serve with a scoop of the ice cream and a good drizzle of caramel sauce.