Baked apples with Calvados sauce recipe
 This easy baked apple recipe is pure autumnal pleasure - especially with a dribble of good calvados. 4 Reines des Reinettes apples, or similar russet apples, washed, dried60g/2½oz unsalted butter, melted4 tbsp caster sugar 4 Reines des Reinettes apples, or similar russet apples, washed, dried 60g/2½oz unsalted butter, melted 4 tbsp caster sugar 50g/2oz caster sugar20g/¾oz unsalted butter40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice80ml/3¼oz apple juice½ tsp arrowroot, diluted in a little water1 tsp Calvados 50g/2oz caster sugar 20g/¾oz unsalted butter 40g/1½oz Braeburn apple, peeled, cut into 0.5cm/¼in dice 80ml/3¼oz apple juice ½ tsp arrowroot, diluted in a little water 1 tsp Calvados 15g/½oz bread, cubed15g/½oz icing sugar15g/½oz pistachio nuts10g/¼oz whole almonds5g flaked almonds 1-2 tsp Calvados 15g/½oz bread, cubed 15g/½oz icing sugar 15g/½oz pistachio nuts 10g/¼oz whole almonds 5g flaked almonds 1-2 tsp Calvados Method For the baked apples, preheat the oven to 170C/350F/Gas 4.Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked.For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture).Add the apple juice and bring to the boil.Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray.Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray.Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool.To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes. For the baked apples, preheat the oven to 170C/350F/Gas 4. For the baked apples, preheat the oven to 170C/350F/Gas 4. Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Cut the bases off any apples that do not sit flat, making sure not to remove too much of the base. Remove the cores from the apples, using an apple corer or a small sharp knife. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked. Brush a shallow ovenproof dish with some of the melted butter and sprinkle over some of the sugar. Brush each apple with the remaining melted butter, then roll them in the remaining caster sugar. Place the apples into the ovenproof dish and bake in the oven for 30 minutes. If possible cook the apples in without fan assisted heat as this is too intense and will burst the skin of the apple before it is cooked. For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. For the Calvados sauce, heat the sugar in a small saucepan over a medium heat until it reaches a dark golden caramel. Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture). Stir in the butter and add the diced apples , cook for 30 seconds, without moving the pan (use a spoon to cover the apples in the caramel mixture). Add the apple juice and bring to the boil. Add the apple juice and bring to the boil. Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados. Stir in the diluted arrowroot a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados. For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray. For the garnish, mix together the bread cubes and half of the icing sugar. Sprinkle the mixture onto a baking tray. Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray. Mix the pistachios, whole and flaked almonds, Calvados and the remaining icing sugar together until well combined. Spread the mixture onto the same baking tray. Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool. Bake in the oven for 8-10 minutes, or until the nuts and bread cubes are golden-brown. Set aside to cool. To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes. To serve, place one baked apple into the centre of each of four serving plates. Spoon the Calvados sauce into the centre and sprinkle over the toasted garnishes.