Apple beignets with caramel sauce

Cut each apple in half, remove the core, then trim the rounded ends to make them more even. (Reserve trimmings for a snack.) Arrange apple slices on a plate, then microwave on MEDIUM (60%) for 3 minutes, until just tender enough to be pierced with a knife. Don’t allow to soften. Chill until completely cool.

Combine warm milk, yeast, sugar, eggs, yolks and 2½ cups of the flour in a bowl, then beat with a spoon until very thick and sticky. Cover, then set aside for 1 hour, until risen.

Dust apple slices with remaining flour, then dip into batter. Fry in hot (170°C) vegetable oil for 8-10 minutes, until deep golden. Drain beignets on paper towel.

Meanwhile, combine brown sugar, butter, cream, vanilla and salt in a medium saucepan on high heat. Boil rapidly for 3 minutes, until thickened. Dust apple beignets with icing sugar, then serve with caramel sauce and ice-cream.