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Cider-poached apple brûlée

Cider-poached apple brûlée


Inspired by a delicious French dessert, this uses the best autumn apples

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1783kj 425kcal
  • Fat
    Med 20%
  • Saturates
    High 46%
  • Sugar
    High 63%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 57g


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the brûléed apple halves between 6 bowls, then serve with a scoop of the ice cream and a good drizzle of caramel sauce.

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