Sticky Maple Pecan Baked Apples With Toffee Fudge Sauce

Ingredients

• 6 cooking apples
• 125 g unsalted butter
• 150 g light muscovado sugar
• 150 ml calvados or brandy or apple juice
• 1 lemon, juice of
• 100 ml maple syrup
• 6 ounces pecans, roughly chopped
• 125 ml double whipping cream

Directions

1. 1

   Preheat the oven at gas mark 4/180°C/375°F.

2. 2

   Core the apples and, with a sharp knife, cut a line round the middle of them.

3. 3

   Put them in a roasting tin & press the butter, sugar & pecan nuts, alternately, in to the holes and press any excess on top.

4. 4

   Put the Calvados, brandy or apple juice with the lemon juice and maple syrup into the tin.

5. 5

   Put them into the oven and cook for about 40 to 50 minutes or until tender.

6. 6

   Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (Making sure, the nuts are not included - strain them out and put them back with the apples).

7. 7

   When you want to eat pudding, put the saucepan on a high heat on the hob. Let bubble until reduced and thickened; it should be like a thick sticky syrup.

8. 8

   Stir in the cream and let bubble again for a few minutes; pour this sticky toffee sauce over the apples and serve with an extra dollop of fresh cream or vanilla ice cream.