Serves: 8

Ingredients:

8 Fuji apples
water
white sugar

Instructions:

1. Core apples and peel top half. (Use melon baller to core).
   
2. Place in baking dish, open end up, with approximately 1/2 inch of water surrounding.
   
3. Sprinkle sugar inside and on top of the apple.
   
4. Bake approximately 1 hour at 400F, until tender.
   
5. Cool and serve warm or room temperature (if done in advance, refrigerate until an hour or more before serving).
   
6. To serve, place room temperature (or hot) apple on plate and pour raspberry sauce over. Sprinkle with toffee pieces.

Raspberry Cream Sauce

Ingredients:

2 cups fresh raspberries
1 1/2 Tbs. confectioners sugar
1 tsp. grated lemon zest
1/2 cup heavy cream

Instructions:

1. Puree fruit in blender and put through sieve to remove seeds.
   
2. Combine with sugar, zest and cream. Thin with a little water or a fruity wine if necessary.
   
3. Seal and refrigerate (for up to two days) until serving.

Toffee

1 cup superfine sugar

Instructions:

1. Preheat oven to 425F.
   
2. Line baking sheet with parchment paper.
   
3. Sprinkle sugar in thin layer.
   
4. Bake for 10 minutes or until golden brown.
   
5. Remove from oven and allow to cool completely on baking sheet.
   
6. When cool break into pieces and remove from sheet.