1.2kg (about 15) seasonal apples (such as cox)
45g unsalted butter, softened
150g dark brown soft sugar
175ml double cream
½ tsp salt
1. Preheat the oven to 180˚C, gas mark 4. Peel, quarter and core the apples. Pile into a large baking dish, dot with 15g butter and bake for 1 hour 30 minutes, stirring once or twice, until soft and pale golden on top. Transfer to a large blender.
2. Put the sugar in a large saucepan with 3 tbsp water. Gently heat until dissolved, then turn the heat up to medium-high and simmer for about 2 minutes, until bubbling, thick and syrupy. Add the cream and simmer for a further minute, then remove from the heat and add the remaining 30g butter and the salt. Stir and add to the blender with the apples. Blend until completely smooth.
3. Put the hot mixture in sterilised jars, seal and store in the fridge for up to 5 days. Drizzle over ice cream or pancakes, or use as a base for French apple tarts
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
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