I have a bit of a weakness for this sort of cake, which is essentially an assembly–job number, a construction of alternate layers of a rich, boozy cream and some storebought sponge or other.

Bake the apples on the bottom shelf of the oven for 20 minutes, or until the apples are soft. Serve the apples with generous spoonfuls of the roasting juices and a spoonful of crème fraîche.