Caramel and apple medals
- 300g (10oz) granulated sugar
- 2-3 firm red-skinned apples
- 60g (2oz) sesame seeds
- Bamboo skewers, cut in half
- Bowl of iced water
- A heavy pot to hold the sticks in, or tray lined with foil, oiled
- Put the sugar in a heavy-based pan with 100ml (3½fl oz) water and heat slowly, stirring occasionally until sugar dissolves completely. Bring to the boil and watch for it to turn colour.
- Meanwhile, cut each apple into 3 or 4 thick slices through the core. Pick out any seeds. Dry the slices with kitchen paper. Push a skewer into each disc.
- When the sugar syrup is light golden, take the pan off the heat and stir in the sesame seeds. The mixture will foam up and when it subsides, dip each apple disc fully in the caramel, then in the bowl of iced water straight away, to set the caramel. As you work, gently warm the remaining caramel if it starts to set before you have finished.
- Serve the 'medals' within 30 mins of making as the caramel will slide off the apple slices after about half an hour.
Recipes: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 210(kcal)
- Fat 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.