Raymond Blanc makes baked russet apples with caramel and calvados sauce on Raymond Blanc Kitchen Secrets.

The ingredients for the baked apples are: 4 Reines des Reinettes apples, or similar russet apples, washed, dried, 60g unsalted butter, melted and 4 tbsp caster sugar.

For the Calvados sauce: 50g caster sugar, 20g unsalted butter, 40g Braeburn apple, peeled, cut into 0.5cm dice, 80ml apple juice ½ tsp arrowroot, diluted in a little water, 1 tsp Calvados.

For the garnish: 15g bread, 15g icing sugar, 15g pistachio nuts, 10g whole almonds, 5g flaked almonds and 1-2 tsp Calvados.

See how Raymond prepare his dessert in this video: