Baked apples with salted caramel sauce

Preheat your oven to 180°C. Place the walnuts, pistachios, dates, butter and sugar in a bowl and mix until the ingredients come together. Set aside. Core 6 apples and use a sharp knife to score a circle around the middle of each apple to prevent bursting during baking. Using all the filling, fill the apples and place on a baking tray. 

Sprinkle the apples with NoMU Sweet Rub and bake for 30 minutes or until soft and bursting. While the apples are baking place the caster sugar and water in a heavy based saucepan over a high heat until it melts, bubbles and becomes a deep caramel colour. Keep an eye on the pot to prevent burning! Remove from the heat and carefully whisk in the cream, butter and salt. Return to the heat to dissolve any lumps, then sieve if necessary and set aside. 

Pour the caramel sauce over the baked apples and serve. Serves: 6

 

Tips: Replace the walnuts with pecan nuts or use currants, cranberries or raisins (soaked in brandy overnight) instead of dates if you prefer as a filling for the apples. When preparing the sauce the longer you heat the caster sugar the darker and more bitter it will become. Remove the sugar from the heat when it is a light brown colour for a sweeter caramel. This caramel sauce will keep for 2 weeks in the fridge. Alternatively, pour while hot into sterilized jars to give as a gift.