CDWM SA - Ep.5 - Lorraine - Dessert

Lorraine’s Butterscotch Apple Stacks


Serves: 4 people

Preparation time: 80 min

Apple stacks

  • 1 Granny Smith apple
  • 1 stick cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp butter, softened
  • 1 tsp ground cinnamon
  • 1 tsp honey

Butterscotch sauce

  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 125 ml cream
  • 1 tsp honey

Preparation method

Apple stacks

  • Peel and core apple. Slice into thin rings and pack the apple back into shape once done.
  • Make paste of sugar, butter and cinnamon.
  • Rub paste over entire apple. Push some paste into the core hole and insert cinnamon stick. This anchors apple and prevents collapse during baking.
  • Place apple onto buttered baking sheet and drizzle over with honey.
  • Bake 180 C for ± 25 min. Apple is ready when thin skewer goes in easily.
  • Remove from oven and allow to rest until serving.

Butterscotch sauce

  • In small pan, heat sugar, butter and honey until melted.
  • Heat until it starts to bubble gently and is a golden colour. Do not let it burn.
  • Remove from heat and pour in cream, whisking continuously until fully blended and the consistency of condensed milk. Set aside.
  • When ready to serve, gently re-heat sauce.
  • Place apple stack on a plate, leaving cinnamon stick in centre.
  • Drizzle with warm sauce and garnish with lavender flowers.