Drunken caramel apple turnovers with clotted cream ice cream
Ready-rolled puff pastry makes these homemade apple turnovers a doddle! If you're feeling really fancy, Shivi's clotted cream ice cream and rum caramel takes things to the next level.
Ingredients
For the clotted cream ice cream
- 376ml tin condensed milk
- 300ml/10fl oz double cream
- 227g pot clotted cream
For the apple filling
- 5 British eating apples, peeled, cored and thinly sliced
- 1 tbsp light brown muscovado sugar
- 30g/1oz unsalted butter
- ½ tsp cinnamon
- generous pinch ground cloves
- generous pinch ground ginger
- 1 star anise
- ½ lemon, juice only
For the drunken caramel sauce
- 90g/3¼oz light brown muscovado sugar
- 60ml/2¼fl oz double cream
- 20ml/¾fl oz rum
- generous pinch sea salt flakes
For the pastry
- plain flour, for dusting
- 375g pack ready-rolled puff pastry
To glaze
- 1 medium free-range egg, beaten
- 2 tsp demerara sugar
Method
To make the clotted cream ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy – an indentation should remain if you poke it with your finger. Pour the mixture into a large freezer-proof container and freeze for at least 6 hours, until it reaches ice cream consistency.
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking sheet with baking parchment.
To make the apple filling, pop the apples, sugar, butter, spices and lemon juice in a medium-sized saucepan, along with 1 tablespoon water. Cook on a medium heat with the lid on, stirring often, until the apple has broken down and thickened to a compôte. This should take about 20 minutes. Set aside to cool.
To make the drunken caramel, put the sugar, cream and rum into a small saucepan over a medium heat and swirl to allow the sugar to dissolve completely. Don’t be tempted to stir it. Once the sugar has completely dissolved, increase the heat to medium high, continuing to swirl. Once the sauce becomes a touch darker, like a rich caramel, stir gently and cook until the sauce has thickened. Stir in the sea salt and set aside to cool.
Lightly dust a work surface with flour, lay the pastry on top and use a sharp knife to cut it into six squares. Place a couple of tablespoons of the apple compôte in the middle of each square and brush the edges with water. Bring one corner over to meet the other and press the edges to seal. Make a small incision with your knife in the top of each turnover to allow steam to escape.
Arrange the turnovers on the prepared baking tray. Brush each turnover with beaten egg and sprinkle over the demerara sugar. Bake for about 20 minutes until golden, crispy and puffed up.
Serve the turnovers with the clotted cream ice cream and drunken caramel sauce.
