Baked Russet Apples with Calvados Sauce and Nutty Garnish

Heat the oven to 170C/150C fan/gas 3½. Trim the bases of the apples so they sit flat, then core them without cutting through the bottom.

Brush an ovenproof dish with some of the melted butter. Brush the apples with more butter, roll them in 2 tbsp of the caster sugar and set them in the dish. Bake for 30 minutes, until tender but holding their shape.

Meanwhile, make the sauce. Heat 50g caster sugar in a small saucepan over a medium heat until it becomes a deep golden caramel. Add the remaining butter, then the diced apple, and cook for 30 seconds.

Pour in the apple juice and bring to a simmer. Stir in the arrowroot mixture a little at a time until the sauce lightly thickens, then remove from the heat and stir in the Calvados.

For the garnish, toss the bread with half the icing sugar. Mix the pistachios, almonds, Calvados and remaining icing sugar, then spread both mixtures on a baking tray. Bake for 8–10 minutes until golden and crisp; cool briefly.

Put a baked apple on each plate, spoon over the warm sauce and finish with the crisp nutty garnish.