There’s a stubby little apple tree in our front garden which is probably older than me. Its short, gnarly branches produce the most beautiful blossoms in the first half of the year and the most surprising amount of apples in the second. This year was no exception and, until last week, I had been happily enjoying strolling out front to pluck an apple from the tree to munch on while I played ball with Marco on the shore.
But then came the gales and all the fruit that little tree bore was blown and shaken from the branches. Luckily, a quick thinking father gathered up the apples before they could rot on the ground and (after nicking a few for his bramble and apple jelly) piled them up in plastic baskets for me to use as I pleased.
First thing I did was to munch a few more down by the shore playing ball with my pup. Next thing I did was make a big pile of toffee apples and eat them with ice-cream for a naughty Sunday lunch.
(Enough for 2 greedy people or 4 normal folk)
4 apples, cored, peeled and cut into eighths
2 tblspn brown sugar
1 tblspn golden syrup
1 heaped tblspn butter
1 tblspn water
Pinch of cinnamon
Vanilla ice-cream – optional
- Heat the butter, syrup, sugar, cinnamon and water in a small pot until they melt and begin to bubble. Reduce the heat and simmer for a few minutes. DO NOT BE TEMPTED TO LICK THE SPOON – trust me on this one.
- Add the apples to the caramelised sauce and cook for 5 or so minutes until the apples are well coated and just beginning to soften.
- Serve drizzled with extra sauce alongside vanilla ice-cream.