6 small Pink Lady apples (800g)
2 x 4-pack large traditional Belgium waffles
Vanilla ice-cream, to serve
50g unsalted butter, chopped
½ cup brown sugar, firmly packed
1/3 cup golden syrup
¾ cup thickened cream
¼ teaspoon ground cinnamon
To make caramel sauce, combine all ingredients in a medium saucepan. Stir over medium heat until butter is melted and sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened. Transfer to a heatproof jug.
Peel and core apples. Cut into 2cm pieces.
Combine apples with ¼ cup water in a large saucepan over a medium heat. Cover with lid. Bring to boil. Simmer for about 8 to 10 minutes, or until apples are just tender. Remove from heat. Stand, covered, for 5 minutes. Stir in ½ cup caramel sauce.
Place four waffles on a large oven tray lined with baking paper. Spoon over apple mixture. Top with remaining waffles.
Cook in a moderate oven (180C) for about 10 minutes, or until waffles are crisp.
Serve topped with scoops of ice-cream. Drizzle with remaining warm sauce.
TIP! We used Toscano Belgian waffles available from the bread section of major supermarkets. You can replace with small waffles to make more servings. Sauce can be made up to one day ahead. Cover and refrigerate.