In a baking dish that can go from hob to oven, pour in 200ml sherry, 100ml lemon juice, 100g sugar, 3 heaped tbsp orange marmalade, and a couple of bay leaves. Warm up until the sugar has dissolved. Stir well.

Place 4 apples (cut in half and cored) into the dish, stirring to coat with the liquid, and then position cut side up.

Bake for 40 – 50 minutes at 200c, till the apples are puffed up and soft. Baste the apples from time to time while cooking.

Remove from the oven and place over a hight heat to reduce the syrup further (to a jammy consistency).

Serve the apples with the syrup and crème fraîche.

Serves 4.