Apple and rum-soaked sultana chocolate frangipane

Method

1. Set the sultanas to soak in the rum.

2. Meanwhile, in a saucepan heat together the sugar and water until the sugar has dissolved, making a syrup. Add the lemon juice and cardamom seeds. Bring to the boil.

3. Add the apple slices to the sugar syrup. Reduce the simmer and poach the apple gently until tender, around 10 minutes.

4. Strain the apple slices and set aside to cool.

5. Layer the apple in 4 individual pie dishes. Sprinkle over with the rum-soaked sultanas.

6. Preheat the oven to 200ºC/Gas 6.

7. Now make the frangipane. Cream together the butter and sugar.

8. Gradually mix the beaten egg into the butter mixture.

9. Fold in the ground almonds and flour.

10. Spread the frangipane mixture over the apple slices. Push 3 squares of chocolate into each portion of frangipane. Sprinkle over the icing sugar.

11. Bake for 25 minutes and serve warm from the oven.

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Ingredients

4 dessert apples (preferably Braeburns), peeled, de-seeded and cut into eighths
4 tbsp sultanas
1 tbsp dark rum
115g caster sugar
300ml water
a squeeze of lemon juice
2 cardamom seeds, crushed

For the Frangipane:

115g Butter
115g caster sugar
2 Eggs, beaten
115g ground almonds
15g Flour
12 squares of plain chocolate
icing sugar, for sprinkling

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