Serve 6 | Prep 8 mins | Cook 20 mins
3 apples, unsprayed
1 litre water
200g sugar
3 cloves
3 allspice berries, crushed
1 lemon
2 tsp ground cinnamon
2 tbsp brown sugar
25g butter
1–2 tbsp vegetarian dark rum (optional)
vanilla ice cream, to serve
Buttered apple and cinnamon soup with vanilla ice cream
1. Wash, peel, core and chop the apples but don’t discard the peeling and cores. Instead, put them into a pan with the water, 200g sugar, cloves and allspice berries. Pare a strip of lemon peel and add that to the pan with the juice of the lemon. Bring to the boil and simmer for 20 minutes.
2. Put the apple in a bowl and sprinkle over the cinnamon and brown sugar. Toss as if making a salad until all the apple is well coated. Melt the butter and fry the apple, stirring constantly.
3. After about 5 minutes, the sugar will start to caramelise and the apple will be tender. Add the rum.
4. Strain the spiced syrup into the apple and stir well. Serve hot with a scoop of ice cream in each bowl.