Warm butterscotch dippers

• unsalted butter↗50g g
• light muscovado sugar↗175g g
• carton double cream↗284ml ml
• apples↗3red-skinned 3red-skinned

  each cored and cut into 6 wedges

• pears↗3 3

  each cored and cut into 6 wedges

• lemon↗juice ½ juice ½
• cinnamon↗generous pinch generous pinch
• soaked in cold water6 wooden skewers 6 wooden skewers

  for at least 30 mins

Step-by-step instructions

1. 1

   Melt the butter in a pan and tip in 100g of the muscovado sugar. Stir until dissolved, then leave to bubble for 30 secs. Pour in the cream, bring to the boil and whisk until smooth. Set aside until warm.

2. 2

   Meanwhile, heat the grill to high. Toss the fruit in the lemon juice, remaining sugar and cinnamon. Thread onto the skewers and arrange in one layer on a baking tray. Grill for 5 mins, turning once when golden. Serve with the warm butterscotch sauce.