Turn a glut of apples into treasure trove

The most time consuming element of this recipe is peeling and quartering the apples but it's well worth it for the wonderful, yummy result!

Toffee Apples

but not as you think of them

6-8 large Cox's apples, peeled, quartered and each

quarter sliced into 4

115g/4oz unsalted butter

125g/4½oz soft dark brown sugar

1 medium orange, zest and juice

Place the apples, butter, soft dark brown sugar, orange zest and juice into a large frying pan and cook for 10 minutes until tender.

The recipe given will give you 1.5k/3.3lbs of toffee apples. I box up in smaller quantities – it's more economical and so no waste - you can pull out whatever you need. It's whatever suits you.

The world really is your lobster with the toffee apples :

You can serve hot or cold over ice cream or custard

You can use as a base for crumble

You can serve on top of waffles with ice cream or cream

You can serve as a filling in a crepé

My original use for these toffee apples is as a base for a tart tatin – it's on the blog if you'd like to check out the recipe on the blog – Sunday 18^th October 2015 Speed Sweet TATT.

Next up Pandowdy …