Irish-born chef Trish Deseine shares recipes from her latest cookbook which celebrates sugary treats in all their forms. Including this very seasonal toffee apples.
- 4 colourful apples
- 200g white sugar
- 4 tbsp water
- 6 tbsp granola
For the beeswax coating for canelé moulds
- 170g unsalted butter
- 115g food-grade beeswax (organic, if possible)
1Wash and dry the apples. Remove the stalks and spear each fruit with a wooden stick or even a fork.
2Make the caramel: pour the sugar in a pan, add water to cover the sugar. Cook on very low heat until the sugar dissolves and the mixture starts to boil.
3At this stage, don’t mix it. But start stirring when the sugar begins to turn golden on the sides. Once it’s a nice gold colour, remove it from the heat.
4Slather the apples in caramel – be careful, this is not the sort of recipe you make with children nearby – then roll them in the granola or sprinkle granola on each fruit, pressing it into the caramel.
5Place the toffee apples on a silicon sheet or grease-proof paper and let them cool down and harden.
First printed in our sister publication France Today