Calvados and aromatic cinnamon add a touch of sophistication to this sweet and fruity teatime treat
Ingredients (Serves 4)
50g/2oz unsalted butter
2 large eating apples, quartered, cored
and each quarter cut into three slices
Pinch of ground cinnamon
50g/2oz Demerara sugar
Dash of Calvados
8 thick slices of Rankin Selection
Cinnamon & Raisin loaf
Fresh blackberries, sprigs of mint and
icing sugar to serve
Melt the butter in a frying pan until it foams, drop in the apple slices and sprinkle over the cinnamon. Fry until golden then add the sugar and Calvados – the sugar will dissolve in the Calvados and form a caramel with the butter tocoat the apple slices.
Meanwhile, toast the slices of loaf and place 2 onto each warm serving plate. Top with the apples, drizzle with sauce and decorate with blackberries, a sprig of mint and a sprinkling of icing sugar. Serve straightaway.