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Caramel Apple Tourte with Cheat's Pumpernickel Ice Cream

By Frank Bordoni, Sky Taste

800g dessert apples
260g caster sugar
80ml water
3 whole eggs
2 egg yolks
Pinch of cinnamon
For the ice cream:
125g pumpernickel
568ml carton double cream

1. Preheat the oven to 180C. In a heavy based pan place the caster sugar and water and bring to a caramel over a moderate heat. Pour into the bottom of 4 ramekins, rolling it around quickly to coat the sides.

2. Peel, chop and cook the apples until soft then set aside to cool. Whisk the eggs and egg yolks together until fluffy and add to the cooled apple mixture and pinch of cinnamon.

3. Fill the ramekins with the apple mixture and place in a deep oven tray. Half fill the tray with hot water, cover with foil and place in the oven for 30-40 minutes until the tourtes are firm.

4. To make the ice-ream, crush the pumpernickel and lightly whip the cream. Fold the two together and freeze overnight in a shallow container or ice-cream maker.

5. Turn out the apple tourtes onto plates and serve with a dollop of ice cream.