Irish Whiskey and Apple Fool

Peel and core the apples before cutting into bite sized cubes. Add to a large saucepan with the brown sugar, spice and vanilla bean paste, alongside 3 tablespoons of water.

Place over a medium high heat and bring to a steady simmer before covering with a lid, reducing the heat and cooking until the apples are quiveringly tender but still somewhat holding their shape.

Meanwhile, make the creamy filling. In a large bowl, whisk the cream until stiff peaks form and fold through the remaining ingredients.

Once the apples are almost ready, add in the lemon juice and tablespoon of whiskey. Allow to cook for a few minutes more before taking off the heat.

For the crumble, in a small saucepan bring the butter and golden syrup to the boil. Add the oats and allow to simmer and bubble for approximately 4-5 minutes or until the sauce thickens. Set aside.

Assemble the pots by arranging six serving glasses and layering them with oats, apple compote and topping with the cream.