Warm butterscotch dippers
- Lesley Waters
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Serves 6
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 3.5 out of 5.6 ratingsRate
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A simple twist on toffee apples - perfect to warm up Bonfire Night
Freezable (sauce only)
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Ingredients
Nutrition
Units:
MetricUS
-
50g unsalted butter
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175g light muscovado sugar
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284ml carton double cream
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3red-skinned apples
each cored and cut into 6 wedges
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3 pears
each cored and cut into 6 wedges
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juice ½ lemon
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generous pinch cinnamon
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6 wooden skewers soaked in cold water
for at least 30 mins
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Nutrition: per serving
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kcal468
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fat32g
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saturates19g
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carbs46g
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sugars30g
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fibre3g
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protein1g
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salt0.06g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, November 2005
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A star rating of 3.5 out of 5.6 ratings
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