Ingredients:
6 red delicious apples, cored but not peeled
140 gm light brown sugar
175 ml water
1/2 tsp grated nutmeg
1/4 tsp freshly ground black pepper
45 gm sultanas
45 gm walnut pieces
55 gm butter or margarine, diced
For the caramel sauce:
15 gm butter or margarine
125 ml whipping cream

Procedure:
1. Preheat a 37F/190C Gas 5 oven. Grease a baking tin just large enough to hold the apples.

2. With a small knife, cut at an angle to enlarge the core opening at the steam-end of each apple to about 2.5 cm in diameter. The opening should resemble a funnel in shape.

3. Arrange the apples in the prepared tin, stem-end up.

4. In a small saucepan, combine the brown sugar, water, nutmeg and pepper. Bring the mixture to the boil,stirring. Boil for 6 minutes.

5. Mix together the walnuts and sultanas. Spoon some of the walnut-sultana mixture into the opening in each apple.

6. Top each apple with some of the diced butter or margarine.

7. Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, about 50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking tin. Keep the apples warm.

8. For the caramel sauce, mix the butter or margarine, cream and reserved brown sugar sauce in a saucepan. Bring to the boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.

Ingredients:
2 fl oz brandy
1 fl oz light rum
3 fl oz apple juice
1/2 fl oz lime juice
1 tsp dark Jamaican rum

Procedure:
Shake the mixture well with ice., Strain into tall 10-ounce glass. Float dark rum on surface and add a slice of lime.

Ingredients:
150 ml dry white wine
50 gm soft light brown sugar
A thin strip of lemon rind
2 tbsps lemon juice
A small piece of fresh root ginger, peeled
500 gm cooking apples, peeled, cored and sliced
2 egg whites
Small herb leaves such as lemon geranium, to decorate

Procedure:
Put the wine, sugar, lemon rind and juice and ginger into a saucepan and stir over a low heat until the sugar dissolves. Increase the heat and bring to the boil. Add the apple slices, poach them for 8-10 minutes, or until soft. Remove from the heat and leave to cool. Discard the lemon rind and ginger and puree the fruit in a liquidiser or food processor, or rub through a sieve. Pour into a frezer container, cover and freeze for 1 hour.

Beat the egg whites until stiff. Turn the frozen mixture into a chilled bowl and beat it to break down the ice crystals. Fold in the egg whites. Return the mixture to the freezer for about 3-4 hours, until firm.

To serve, transfer the sorbet to the refrigerator for about 30 minutes, scoop out and decorate with the herb leaves.