Baked Apple with Cinnamon Crumble and Caramel Ice Cream
To make the ice cream put the sugar in a heavy bottom pan and heat over a medium heat until it starts to melt then turn a golden caramel colour.
Take off the heat and add the milk and cream being careful to mix well as the caramel will split.
Mix with a wooden spoon until caramel has dissolved.
Whisk the egg yolks then slowly pour over the milk.
Add back to a pan and heat until thickened.
Cool then place in the freezer to set.
To make the crumble rub the butter into the flour then stir in the sugar and cinnamon.
Bake on a try in the oven at 170°C until golden brown.
Remove the cores from the apple the score a spiral round the skin.
In a bowl mix the Chutney, nuts and brown sugar.
Stuff the core with the chutney mix and place in a preheated oven at 170°c for 10-12 minutes.
To serve place an apple in each serving bowl, a sprinkle of crumble and a scoop of the ice cream.
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