Video-production: Herman Lensing
Serves 6
6 Pink Lady® apples
100 g (125 ml) castor sugar
100 ml water
60 ml butter
400 g puff pastry sheets
Crème fraîche to serve
Preheat the oven to 200°C. Peel, half and core Pink Lady® apples. Place water and sugar in a 20 cm cast-iron pan over a gentle heat. Let it cook until a light caramel forms. Add butter and stir until melted. Place Pink Lady® apples cut side facing up into caramel. Remove from heat and allow to cool slightly. Place the pastry onto the apples and tuck in the edges. Cut off excess pastry. Bake for 35 minutes, or until puffed and golden. Cool for 5 minutes, then carefully invert onto a serving plate and serve with crème fraîche.