The delicious Cider-Poached Apple Brulee feeds 6 people and is inspired by French desserts and can be ready to eat in just one hour!
500ml apple cider, 150g light brown soft sugar, 40g unsalted butter, 1 cinnamon stick, juice of ½ lemon, 6 apples (peeled and halved) 500ml tub of sea salted caramel ice cream.
- Begin by putting the cider into a pan with 120g of the sugar, the butter, cinnamon stick and lemon juice, bring this to a boil. When boiling, reduce the heat, add the apples, cover and simmer for 20-25 minutes until soft.
- Remove the apples and set aside. bring the sauce to a boil again until its thick and glossy. Remove from the heat and allow to cool before adding in your ice cream to make a caramel sauce.
- Pre-heat your grill and sprinkle your apples with the remaining brown sugar, place on a baking tray and grill for 5 minutes until the sugar has melted to form a brown caramel.
- Divide the apple brûléed apples between 6 bowls, then serve with a scoop of the ice cream and a drizzle of caramel sauce.