Instructions: 1 Peel and core the apples, reserving the peel. Cut into six rings and fry in 25g butter and 1 tbsp soft brown sugar, until slightly softened.

2 Melt the remaining butter in a saucepan, add the apricots, currants, spices, soft brown sugar, honey and red wine.

3 For the Toffee Sauce: Melt the sugar in a small pan. When the sugar is dark caramel and bubbling, pour in 1 tbsp cream. Remove from the heat and add the rest of the cream. Layer up the apple rings with the apricot and currant mix. Serve with the toffee sauce and mint.

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