SHEILA'S CARAMELISED APPLE CROUSTADE

1. Place the sultanas in a small bowl and pour the orange juice over. Cover and soak overnight.
2. Cut apple quarters in half. Melt half the butter in large frying pan, then add 125g (4 oz) of the sugar. Add the apple slices to the pan and cook, turning from time to time until caramelised. Sprinkle lemon juice over. Transfer to a 9-inch pie plate and leave to cool. Add the sultanas and orange juice to the pan, bring to the boil and reduce by 3/4. Scatter the sultanas and juice over the apples.
3. Melt remaining butter in a small, heavy-based saucepan. Scrunch the sheets of Filo pastry and place over the cooled apples, brushing generously with the butter. Cook at 200° C (400° F) for 30 minutes or until golden colour.
4. Melt the remaining caster sugar(2oz--50g) in a small heavy-based saucepan and heat until the syrup is caramel in colour. Drizzle over the croustade, scatter over the nuts and serve immediately.

Note: If desired, reduce the amount of sugar added to the apples.

About John: John is a very good email friend from England. We have had many conversations about cooking (and jam jars) and I am delighted that he has decided to share some of the mouth-watering recipes he mentions in his correspondence. He is a great cook. I know he would appreciate hearing from you. His email address is Overholt@tiscali.co.uk.

Other recipes submitted by John:

• Cranberry Sauce
• Braised Lamb Shanks with Flageolets
• Winter Warmer
• Fruit NoName
• Simple Sugar Syrup
• Strawberry Delight