Toffee Apples with Frangipane and Earl Grey Syrup

Satisfy a sweet tooth with Andrew Nutter's tempting duo of toffee and frangipane apples in a sweet Earl Grey syrup
By Andrew Nutter
Toffee Apples with Frangipane and Earl Grey Syrup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 Golden Delicious apples
  • 115 g caster sugar

For the Frangipane:

  • 55 g butter
  • 55 g caster sugar
  • 1 egg, lightly beaten
  • 55 g ground almonds
  • 1 tsp almond extract

For the Syrup:

  • 55 g caster sugar
  • 300 ml water
  • 1 Earl Grey tea bag

To serve:

  • apple sorbet
  • almond or tuiles, or tuiles


1. Set the oven to 180°C/gas 4. Take two baking trays and cover one with foil. Place half of the apple slices onto the foil-lined tray and sprinkle with the caster sugar. Place under a hot grill and leave to caramelise.

2. Place the remaining apples onto the other tray. Put the butter, sugar, egg, almonds and almond extract into a bowl and beat until smooth. Spoon a small amount of this frangipane mixture onto the top of the remaining apple slices and bake for 8 minutes, until golden.

3. Heat the sugar and water together until the sugar has completely dissolved. Add the teabag and simmer until the liquid has reduced by half.

4. Arrange alternate apple slices on each plate, drizzle with the Earl Grey syrup and serve immediately with a dollop of apple sorbet and almond biscuits or tuiles.

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