METHOD

1. Blitz apple scraps in a processor to increase the surface area. Then place in a saucepan with equal quantities of water, bring to the boil and cook for 30 minutes. Pass through a fine mesh sieve and then muslin. Cool and refrigerate.

2. Make a direct caramel with the jam sugar, then add the apple stock and cook out to 106°C, whisking to make sure all caramel has dissolved. Once at 106°C remove from the heat, whisk in the salt and brandy and pour into prefered mould. Leave to set for 24hrs before decanting and tossing through sugar.