Early autumn apples on hot toast
This is an unusual, wickedly good way of combining apples and toast for a pudding or breakfast - a lazy person's tarte tartin.
- Quarter the apples, core them, but leave the skin on. Slice the apples thickly, then toss them with a little lemon juice. It will stop their flesh browning and balance the sugar you are going to add.
- Melt the butter in a shallow pan. Before it froths, stir in the sugar and leave to bubble for a minute or two. Introduce the apples, letting them cook for five minutes or so over a moderate heat till soft. Stir in the raisins or sultanas and cinnamon.
- Have the toast ready. I like it to be hot and lightly crisp. As soon as the apples are soft and lightly coated in caramel, tip them over the toast. A tub of cream, thick and yellow, would be quite wonderful here.