Caramel Apple Dessert
|Golden delicious apples||2 Pound|
|Superfine caster sugar||5 Ounce|
|Ground almonds||1 1⁄2 Ounce|
|Ground vanilla||1⁄2 Teaspoon|
Peel and core the apples, quarter and cut each quarter in half.
Put in a casserole.
Cover and microwave on HIGH for 5 minutes, stirring midway through.
Cooking time will depend on the size and ripeness of the apples.
When the apples are tender, mash with a fork and add the butter and 1/4 lb (100 g/4 oz) of sugar.
Stir well and leave to cool.
To make the caramel, put the remaining sugar in a 6 inch (15 cm) Pyrex souffle mold (mould) and add 3 (2) tablespoons of water.
Microwave on HIGH for 51/2 minutes.
When the caramel is a deep golden brown, remove from the oven, protecting yourself with oven gloves.
Tilt the container in all directions to distribute the caramel as far up the sides as possible.
Leave to cool.
Add the ground almonds and vanilla to the apple puree.
Whisk the eggs in a bowl and fold carefully into the apple puree with a wooden spoon.
Spoon the mixture into the mold (mould).
Microwave, uncovered, on HIGH for 12 minutes.
The souffle should shrink away from the edge but be firm in the middle.
Leave to stand for a few minutes, then refrigerate.