A little sweet for dessert?
Charlotte has prepared just the thing! As part of the Foodies Challenge, Charlotte Mosely has cooked up some super French Tanghulu
Peel and deseed the apple and cut into sixths. Dip in the cider.
Toast the almonds.
Skewer the fruit on wooden skewers.
Make caramel with the sugar. Once it has reduced, add a knob of butter and whisk. Tip the caramel to the side of the pan and roll the fruit in it briefly until lightly coated.
Leave to cool and sprinkle with almonds.