Teign Valley Toffee Apples
Ingredients
4 tbsp soft brown sugar
4oz/115gms margarine
2 tbsp golden syrup
1 tbsp black treacle
2 tbsp rum
3 quarters of a pint of double cream
4 Bramley apples
1oz/28gms (optional) flaked almonds
Intro and Method
These toffee apples are a great way to use some of the apple harvest and are guaranteed to produce sticky fingers!
Melt the margarine and sugar, golden syrup and black treacle over a low heat until well blended together. Let it bubble a little. Add the rum and cream, pour into an ovenproof dish.
Core and halve the apples and slit the skins. Arrange the apples in the sauce, slit skins face down. Cook in the bottom of the pre-heated oven at 350°F - 175°C, Gas mark 4 for half an hour or until soft.
Sprinkle the almonds over the apples and serve.
Recipe supplied by The Royal Agricultural Benevolent Institution, contribution courtesy of Louise Moorhouse http://www.rabites.org.uk/intro.html