Put the Chillies in a small pan together with the granulated sugar and 300m1 water. Heat gently, stirring, until the sugar has completely dissolved, then simmer for 15 minutes.

Meanwhile, peel and core the apples, and cut each into 8 wedges. Melt the butter in a nonstick frying pan, add the apples and turn them over until coated in butter. Cook over a low heat for 10 minutes, turning occasionally.

Slowly pour the chilli syrup into the frying pan of apples and simmer for about 5 minutes, until the apples are tender but still holding their shape. Serve with ice cream.