Method

• To prepare the apples
• Preheat the oven (without fan) to 170C Wash the apples and pat dry
• Using a small knife, trim a slice off the base of each apple so that it will sit upright
• Now make a small incision through one side of each apple, slightly above and beyond the core
• Push the core up through the base of the apple as far as the incision and then twist it to release the core or if you prefer you can keep them whole
• Brush the apples with the melted butter and roll in the sugar to coat all over
• Brush the baking dish liberally with butter and sprinkle with sugar, then stand the apples in the dish
• Bake for 35-40 minutes until the apples are tender but still holding their shape
• Set aside
• To make the caramel
• While the apples are in the oven, put the water into a large saucepan, spoon the sugar evenly over and let it absorb the water for 1-2 minutes
• Now bring to the boil and cook to a dark golden caramel
• Add the apple juice and bring back to the boil
• Add the cream and reduce by half or until it thickens a little
• Serve over the warm apples with plenty of good quality vanilla ice cream or cream