• 2 red-skinned eating apples, cored and cut into wedges
  • 50 g (2 oz) caster sugar
  • 25 g (1 oz) unsalted butter
  • 2 tablespoons Calvados
  • crème fraîche
  • ground cinnamon

Toss the apples and sugar together in a bowl. Melt the butter over a low heat in a frying pan, add the apples and cook gently for 5 minutes, turning occasionally, until softened.

Increase the heat to high and cook for a further 2 minutes until the apples are starting to caramelize. Add the Calvados and carefully flambé, swirling the pan gently until the flames have gone.

Divide the apples between 2 bowls and pour over the juices from the pan. Top each portion with a spoonful of crème fraîche and a pinch of cinnamon and serve immediately.

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