4 large apples
3/4 cup caster sugar
50g (1.7 oz) butter, finely chopped
2 tsp finely grated fresh ginger
3 whole star anise
1 sheet shortcrust or puff pastry
Ice-cream or cream to serve
Peel the apples and cut into quarters. Remove the core from each piece. Place the sugar in the base of a 24cm (top measurement) ovenproof pan. Dot with the butter and sprinkle over the ginger and star anise. Arrange the apple pieces on top, rounded side down. Place over medium heat. Cook, without stirring for 25 minutes or until the sugar has caramelised.
Meanwhile, cut the pastry into a rough round shape (keep it large enough to just cover the pan).
Preheat oven to 180°C/ 360°F.
When the sugar in the pan is a rich caramel colour. Remove the pan from the heat and quickly top with the pastry tucking the edges into the side of the pan. Bake for 25 minutes or until the pastry is golden. Set aside for 5 minutes to rest.
Run a knife around the side of the pan. Cover the pan with a serving plate with a slight lip and quickly turn out. Set aside for 5 minutes to cool slightly before serving with ice-cream or cream.