Apples wrapped in Puff Pastry with a Calvados Butter Sauce

2. Preheat the oven to 190C/375F/gas mark 5. Drain the sultanas, reserving the Calvados, and sprinkle them with the cinnamon.

3. Peel the apples, remove the cores and cut a slice from the base of each one so that they stand level. Fill the centre of each apple with sultanas, packing them in tightly.

4. Unroll the puff pastry on to a lightly floured surface. Cut out 4 ovals, each about 18 x 12cm, and brush the edges with some of the beaten egg yolk.

5. Place an apple slightly off centre on each pastry oval and bring the pastry edges up over the top to enclose the fruit. Twist the edges together with your fingers to seal completely. Brush the pastry with the remaining egg yolk and make a small slit in the top of each parcel. Place the parcels on a wetted baking tray and leave them to rest for 15 minutes. Then bake towards the top of the oven for 20 minutes.

6. Meanwhile, make the sauce. Put the caster sugar, water and glucose in a heavy-based saucepan over a low heat and cook for about 10-20 minutes until the sugar has dissolved, then increase the heat and cook until you have a pale, amber-coloured caramel.

7. Carefully stir in the butter and half the cream. Place over a low heat until the caramel has dissolved and the butter and cream are well combined. Simmer the sauce in the uncovered pan for 2 minutes to reduce it, then remove from the heat and add the reserved Calvados. Pass the sauce through a fine sieve into a bowl.

8. Preheat the grill to high. Dust the apple parcels generously with icing sugar and place under the grill to glaze.

9. To serve, position each apple parcel on a warmed plate and surround with some of the sauce. Dot the remaining cream over the sauce and run a cocktail stick through it to create a decorative effect. Serve at once.