Baked apples with blueberries and fudge sauce

(For 4 portions)

• 2 punnets Atsina Cress
• 8 to 12 medium golden apples
• 120g blueberries
• 300g caster sugar
• 400ml water
• 80g unsalted butter
• icing sugar

• Peel and core the golden apples. 
• Place then in a baking tray and add a piece of butter on each one. 
• Sprinkle the sugar all over the fruits and pour the water in the tray gently to cover the bottom.  
• Cook in the oven at 220°C for at least 20 minutes. 
• Remove the apples gently from the tray and pour the liquid into a saucepan. 
• Reduce the cooking liquid to a caramel or ‘fudge sauce’.
• Place 2 or 3 apples (depending of the size of the fruit) on each plate and pour the fudge sauce over them. 
• Add the blueberries, the Atsina Cress and dust with icing sugar. 
• Serve. 

Recipe: Franck Pontais