Warm butterscotch dippers
Serves 6
Easy
Prep:
Cook:
A simple twist on toffee apples - perfect to warm up Bonfire Night
Skip to ingredients
- 50g unsalted butter
- 175g light muscovado sugar
- 284ml carton double cream
- 3red-skinned appleseach cored and cut into 6 wedges
- 3 pearseach cored and cut into 6 wedges
- juice ½ lemon
- generous pinch cinnamon
- 6 wooden skewers soaked in cold waterfor at least 30 mins
Nutrition: per serving
- kcal468
- fat32g
- saturates19g
- carbs46g
- sugars30g
- fibre3g
- protein1g
- salt0.06glow
Method
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.
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.
