Apple Sable with Caramel Sauce

Apple Sable is French though I'm not sure what it means. What I do know is this recipe is yummy and because it uses apples it's practically, almost, nearly good for you ;)

You will need:

• whole apples, one for each person
• 6 cloves
• 6 peppercorns
• 1 cup sweet white wine
• 1 cup water
• 1 cup brown sugar
• dollop of butter
• 300ml cream
• ice cream [optional]

Core and peel the apples leaving them whole. Pore 1 cup of sweet wine and 1 cup of water into a pot large enough to sit all the apples in (standing upright). Add the cloves, peppercorns and apples. Put the lid on the pot and bring to boil. Reduce heat and simmer until apples are tender all the way through.

To make the caramel sauce place the fry pan on the heat until you can feel the heat coming off it. Add the sugar and let it melt. Make sure it doesn't get too hot and burn. When fully melted remove from heat and allow to cool a little. Add a dollop of butter, pore in around 1/4 cup of cream carefully as the toffee will bubble and spit if still too hot. Stir well. Add more cream or butter if necessary. You're looking for a caramel coloured running sauce that doesn't set at room temp.

To serve strain the apples and make sure there are no cloves or peppercorns sticking to the apples. Place apples upright in separate bowls and pore the caramel sauce around the sides. Pore extra cream in the center of the apples allowing it to over flow down the sides and into the caramel sauce.

Serve with a scoop of ice cream and a glass of white wine (for he adults) [optional]