Roasted apples with honeycomb

Instructions

1. To make the honeycomb, line a small baking tray with baking paper. Place caster sugar, golden syrup and 1 teaspoon water in a small non-stick frying pan over medium-low heat. Swirl the pan occasionally until sugar is dissolved. Increase heat and simmer rapidly until the caramel is dark golden. Remove from heat and mix in bicarbonate of soda with a wooden spoon. Mixture will foam up and increase in volume. Immediately scrape mixture onto the prepared baking tray. Set aside for 1 hour or until cool and set, then break into shards.
2. Meanwhile, preheat oven to 180°C. Place apples in a 2L (8-cup) capacity ovenproof dish. Spoon over lemon juice, honey and ¼ cup (60ml) water. Dot with spread and sprinkle with cinnamon. Cover with foil and bake for 30 minutes. Remove foil, stir and bake for a further 15 minutes, or until apples are soft. Divide apples and ice-cream among 4 bowls and sprinkle with honeycomb.