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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven at gas mark 4/180°C/375°F. | 2. Core the apples and, with a sharp knife, cut a line round the middle of them. | 3. Put them in a roasting tin & press the butter, sugar & pecan nuts, alternately, in to the holes and press any excess on top. | 4. Put the Calvados, brandy or apple juice with the lemon juice and maple syrup into the tin. | 5. Put them into the oven and cook for about 40 to 50 minutes or until tender. | 6. Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (Making sure, the nuts are not included - strain them out and put them back with the apples). | 7. When you want to eat pudding, put the saucepan on a high heat on the hob. Let bubble until reduced and thickened; it should be like a thick sticky syrup. | 8. Stir in the cream and let bubble again for a few minutes; pour this sticky toffee sauce over the apples and serve with an extra dollop of fresh cream or vanilla ice cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking apple	6			-	-	-	-
butter	125	g	unsalted	712.5	32.7375	22.2625	60.0
muscovado sugar	150			-	-	-	-
brandy	150			-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
maple syrup	100			81900.0	21117.6	12.6	18.9
pecan	6	ounces	chopped	702.5004	131.655	14.4582	14.7984
double whipping cream	125	ml		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.