Warm butterscotch dippers

Recipe uploaded by

Lesley Waters

2 ratings

Recipe by Lesley Waters

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1. Melt the butter in a pan and tip in 100g of the muscovado sugar. Stir until dissolved, then leave to bubble for 30 secs. Pour in the cream, bring to the boil and whisk until smooth. Set aside until warm.
2. Meanwhile, heat the grill to high. Toss the fruit in the lemon juice, remaining sugar and cinnamon. Thread onto the skewers and arrange in one layer on a baking tray. Grill for 5 mins, turning once when golden. Serve with the warm butterscotch sauce.

Per serving

468 kcalories, protein 1g, carbohydrate 46g, fat 32 g, saturated fat 19g, fibre 3g, salt 0.06 g

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• veggiefoodlover13

  12 January 2008

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• Kal

  14 February 2008

  Kal rated and commented on this recipe

  

  A real bonfire warmer - delicious

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Ingredients

• 50g unsalted butter
• 175g light muscovado sugar
• 284ml carton double cream
• 3 red-skinned apples , each cored and cut into 6 wedges
• 3 pears , each cored and cut into 6 wedges
• juice ½ lemon
• generous pinch cinnamon
• 6 wooden skewers soaked in cold water for at least 30 mins

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 15 mins

Cook 10 mins

You can freeze the sauce only

Ingredients

• 50g unsalted butter
• 175g light muscovado sugar
• 284ml carton double cream
• 3 red-skinned apples , each cored and cut into 6 wedges
• 3 pears , each cored and cut into 6 wedges
• juice ½ lemon
• generous pinch cinnamon
• 6 wooden skewers soaked in cold water for at least 30 mins

Per serving

468 kcalories, protein 1g, carbohydrate 46g, fat 32 g, saturated fat 19g, fibre 3g, salt 0.06 g

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