- 30g/1oz butter
- ½ apple, cored
- 1 tbsp white wine
- ¼ tsp ground cinnamon
- 1 tbsp icing sugar
- 100g/3½oz caster sugar
- 55g/2oz butter
- 4 tbsp double cream
- 1 tbsp water
- Preheat the oven to 200C/400F/Gas 6.
- For the cinnamon-roasted apple, heat the butter in a small ovenproof frying pan and fry the apple cut-side down until golden-brown.
- Add the white wine and simmer for one minute. Sprinkle over the cinnamon and icing sugar.
- Transfer to the oven and bake for ten minutes, or until softened.
- For the butterscotch sauce, heat the caster sugar in a non-stick frying pan until it turns a deep caramel colour.
- Remove from the heat, add the butter, cream and water and whisk to make a thick, smooth sauce.
- To serve, place the apple onto a serving plate and drizzle with the sauce.