boozy apples and butterscotch
Now, this is a seriously grown-up version of toffee apples and should come with a health warning...it's an indulgently sweet overload...but what the heck - it is November after all.
Core and slice 4 red skinned eating apples and sautee in a pan with a good knob of butter for a few minutes until they begin to soften. Add a slug of brandy and half a teaspoon of cinnamon and stir well.
For the butterscotch, put 4oz light muscavado sugar, 4oz golden syrup and 1oz butter in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and boil for 3 minutes. Remove from the heat and stir in 2 tablespoons of hot water. Leave to cool for a few more minutes and stir in 4 tablespoons of single cream.
Arrange the apples in dishes and pour the butterscotch over. Serve with creme fraiche or go the whole hog and have cream. Start new diet tomorrow.