For a quick, creative apple dessert, add a jar of blueberry compote and a pot of vanilla custard…
Ingredients
- 300ml whipping cream
- 500g tub ready-made vanilla custard
- 200g wild blueberry preserve (we like Bonne Maman)
- 140g blueberries
- 2 eating apples
- A knob of butter
- 2 heaped tbsp toffee sauce (such as dulce de leche)
Method
- 1. Whip 300ml whipping cream to soft peaks, then fold through a 500g tub ready-made vanilla custard. Ripple through 200g wild blueberry preserve (we like Bonne Maman) and 140g blueberries, then spoon into a sealable container and freeze for 3 hours or until firm. Remove from the freezer to soften a little while you make the toffee-apple wedges.
- 2. Peel and core 2 eating apples and cut into wedges. Heat a knob of butter in a large frying pan. Add the wedges and fry over a medium heat until starting to soften and turn golden. Stir in 2 heaped tbsp toffee sauce (such as dulce de leche) and cook until sticky. Serve the blueberry ice cream topped with the warm toffee-apple wedges.
Nutritional info
Per serving (based on 6): 415kcals, 24.3g fat
(13.7g saturated), 3.8g protein, 41.8g carbs, 42g sugar, 0.2g salt