Slow roasted apples in a salter butter caramel sauce served with almond nougatine.
Preheat the oven to 170°C.
Peel the apples, remove the core and thinly slice.
Heat a pan and add the 100g caster sugar. Allow to melt to a caramel and then add the butter and the cream. Stir together and then add the apples to the pan. Cover the pan, transfer to the oven and bake for 45 minutes.
For the nougatine: heat a second pan and add the 150g caster sugar. Once you have a golden caramel, add the almonds to the pan and mix in. Pour the mixture on to a silicone baking sheet and roll out to a thin layer. Allow to cool and harden before breaking into small tuiles.
Serve the apples with the almond nougatine.
«Keep a close eye on the caramel as it cooks to make sure it does not burn.»