6 small bramley apples, cored
50 g (2 oz) demerara sugar
200 ml (7 fl oz) sweet cider
25 g (1 oz) unsalted butter
1 small cinnamon stick
pouring cream, to serve (optional)
50 g (2 oz) demerara sugar
200 ml (7 fl oz) sweet cider
25 g (1 oz) unsalted butter
1 small cinnamon stick
pouring cream, to serve (optional)
method
1. Slit the skin of the apples around the middle with a sharp knife and arrange the apples in a shallow flameproof casserole.
2. Sprinkle over the sugar and pour over the cider. Dot with the butter and add the cinnamon stick.
3. Cover with a lid and simmer very gently for 15-20 minutes, until the apples are tender. Serve hot with pouring cream, if wished.
2. Sprinkle over the sugar and pour over the cider. Dot with the butter and add the cinnamon stick.
3. Cover with a lid and simmer very gently for 15-20 minutes, until the apples are tender. Serve hot with pouring cream, if wished.
serving amount
serves 6
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