Heat oven to 180C/140C fan/gas 4.
(When cooked with the fan, it’s better to
use a lower equivalent heat as the apple
skins can burst before the apples are
cooked if the heat is too intense.) Trim
the bases off any apples that do not sit
flat, without removing too much. Insert
a small knife about a quarter way down
the apple through to the core. Insert the
corer at the base of the apple and slide
up to the incision, twist the corer, then
remove the core, keeping the apple’s
Brush a shallow ovenproof dish with
some of the melted butter, then sprinkle
over some of the sugar. Brush each apple
with the remaining butter, then roll them
in the remaining caster sugar. Place the
apples in the dish and bake for 30 mins.
Meanwhile, for the sauce, heat the
sugar in a small heavy-based pan over a
medium heat until it reaches a dark golden
caramel. Stir in the butter and the diced
apple. Cook for 30 secs without moving
the pan (use a spoon to cover the diced
apples in the caramel mixture). Pour in
the apple juice and bring to the boil. Stir
in the diluted arrowroot, a little at a time,
until it has thickened slightly, then remove
from the heat and add the Calvados.
For the garnish, toss the bread with
half of the icing sugar, then scatter onto
a baking tray. Mix the nuts, Calvados and
remaining icing sugar together until well
combined, then spread onto the same
baking tray, mixing with the bread. Bake
for 8-10 mins, stirring halfway through,
or until the nuts and bread cubes are
golden brown. Set aside to cool.
5 To serve, place one baked apple into
the centre of each of 4 serving plates.
Spoon the Calvados sauce into the centre
and around the apple, then sprinkle over
the toasted garnish.