There‘s no place for crunchy apples here – they need to be really tender and caramelized when cooked. Serve as a dessert or enjoy them over hot porridge.
5–6 medium Braeburn apples, halved through the stem
50 grams butter, melted
3 tablespoons cream
3 tablespoons brown sugar
½ teaspoon each ground cinnamon and ginger
¼ teaspoon ground allspice
¼ teaspoon sea salt
2 tablespoons rum or other spirit of choice
Preheat the oven to 200°C.
Combine all the ingredients except the apples in a large bowl.
Add the apples and turn to coat. Place the apples cut side up in a baking dish lined with baking paper and spoon over all the creamy mixture left in the bowl.
Roast for 30 minutes, basting the tops every 10 minutes, until the apples are very tender and caramelised and the flesh is pulling away from the skins. Add a splash of apple juice or water to the dish if needed to ensure there are lovely caramel juices for serving.
To serve: Arrange the warm apples on plates and spoon over the pan sauce. Serve with ice cream, cream or custard.