Salt caramel sauce is irresistibly moreish. Poured over a baked (scrumped, of course) apple, the zingy, fluffy apple combines beautifully with the rich, sweet and salty sauce.
Wherever you are at University, there will be plenty of apple scrumping possibilities around you. I found a whole webpage dedicated to scrumpable trees in Falmouth and Penryn!
This recipe uses coconut sugar to make the salt caramel sauce, which has a lower glycemic index than normal sugar and tastes so much better. Buy online from wholesalers such as Lembas. The saltiness comes mostly from sea lettuce which is readily available around much of the coast of Britain.
1. Read my blog post on how to gather and dry sea lettuce.
2. Heat 200g/7 ounces/1 cup of coconut sugar with 110g/4oz/8tbls butter over a medium hob. Keep stirring all the time. Don’t leave it or it will burn! Once it has come to the boil, continue boiling for about 2 minutes, then remove from the heat.
3. Add 120ml/8tbls/half a cup of cream. Double cream is best but single should work fine. Pour it in slowly and keep stirring all the time. Then bring back to the boil and continue to boil for about 10 minutes. You can tell that the sauce has thickened when you put a dribble onto something cold (I often use a jam jar lid which I leave in the freezer) and the sauce will then feel quite pliable once it hardens in contact with the cold lid.
4. Take the pan off the hob and add a few drops of vanilla extract and a sprinkle of good quality sea salt.
5. Grind up some of your dried sea lettuce and add according to taste. The emerald green specks in the sauce look very pretty.
6. Decorate with a sprig of sea lettuce