Our recipe for Baked Apples with Butterscotch Sauce made on a Woodee Fire Pit from our Live Cookout at Newton Court Cider.
6 dessert apples
3 tbsp brown sugar
A small handful of dried fruit
Fresh blackberries (optional)
Core a hole in the top of the apple to fill with the mixture but leave the bottom intact.
Score around the circumference of the apple.
Mix the dried fruit and brown sugar, together and fill the hole in each apple, top with a knob of butter and blackberries.
Double wrap each apple with aluminium foil, making a mark on top so you know which way is up.
Place inside the Woodee to the side of the fire for 10-15 mins, or until soft to the touch.
Take care when opening, and serve with our butterscotch sauce (recipe below) and cream.
300 ml (1/2 pint) double cream,
150 g (5 oz) soft light brown sugar
50 g (2 oz) butter.
In a heavy based saucepan put the butter and sugar into the pan, place onto the Woodee grill and allow the butter to melt stirring all the time, when melted and the sugar has dissolved add the double cream, bring to the boil and simmer for about 5 minutes, stirring from time to time to prevent it from sticking on the base. Remove from the heat and serve on your baked apples