Apples are cooked down gently in muscovado sugar and butter in this recipe until soft and caramelly, then mixed with walnuts. Delicious as a cake filling or just spread onto toast.
- 450g dessert apples
- 85g light muscovado sugar
- 50g butter
- Zest and juice of 1 lemon
- 1 tbsp. brandy
- 100g walnuts, chopped into small chunks
Core the apples, then slice into wedges. Melt butter in a large frying pan, then add the apples, sugar, lemon zest and juice (and the lemon halves for extra flavour). Stir to combine, cover and cook over a low heat for 10-12 minutes.
Remove the lid and turn the heat up high. Cook for 5 minutes, stirring occasionally. Cook until most of the liquid evaporates off, then stir in the brandy. Stir in the walnuts and then serve warm.