The lovely folk at Retravision allowed us back into their kitchen this week for more Cooking With Embers. This week Andrew Embley put together a crew favourite, Apple Tatin with Butterscotch Sauce.
A father himself, Embers enjoyed using the Electrolux E-Line Induction Cooktop, which works using magnetic energy. It’s only hot when the pot/pan is on it, otherwise you can put your hand on it, it won’t be hot; perfect if you have kids. it also gives you instant heat and instant control over that heat.
Apple Tatin with Butterscotch Sauce
- 6 granny smith apples
- cinnamon
- juice 1 lemon
- 1tbs butter
- 1tbs brown sugar
- 1 sheet puff pastry
Peel and slice apples and add cinnamon, sugar and lemon juice. Saute in a frypan with the butter for 6-7min and set aside.
- Butterscotch sauce
- 160ml cream
- 160g brown sugar
- 50g butter
- 2tsp vanilla essence
Bring all ingredients to the boil and then reduce heat and simmer for 5 min. Make sure you stir the sugar through.
In a baking dish 5cm by 5cm add 2tablespoons of butterscotch sauce, then layer with sauted apples and cover with puff pastry.
Cook in 200degree oven for 15 min
Carefully put a serving plate on top of the baking dish and flip so that the pastry is sitting on the bottom of the plate. Serve with vanilla bean ice cream.
