Mele o pere caramellate

• 4 medium-sized apples or pears
• 8 tablespoons caster (superfine) sugar
• 2

Peel, core and cut the fruit into fairly thick slices. Put the sugar, butter and fruit into a saucepan over a medium heat. As soon as the sugar dissolves and begins to colour on the sides, swirl the pan around to distribute the heat.

Lower the heat slightly. Cook until the sugar and butter have made a caramel sauce and the fruit has softened and darkened in places with the caramel. Serv