This recipe involves a little bit more technique than some of my other recipes but it's only the toffee that it gets a little sticky (sorry, I couldn't help myself with the pun).
Method -
Poached apples
Bring sugar (4 teaspoons), 1 peeled and sliced granny smith apple, lemon and lime juice (3 tablespoons) to the boil and keep on high for one minute. Simmer on a lower heat until the apples are soft (another 2 minutes or so).
Burnt toffee lattice
You want it to slightly burn to compliment the sweetness of the cinnamon sauce and the acidity of the lemon and lime in the poached apples.
Put the sugar straight into a dry saucepan and stir until the sugar melts. Be careful to not let any sugar stick to the side of the pan as it will crystallise and ruin the toffee. Remove from the heat immediately (otherwise it will burn too quickly). Use a knife or fork to drizzle the toffee into a lattice on the baking paper.
Cinnamon sauce
Bring lemon juice (half a lemon), 4 teaspoons of sugar and 4 teaspoon of cinnamon to the boil then lower heat and simmer until the sauce thickens slightly.
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