Place the cider, sugar and chicken stock in a pan, bring to the boil, then simmer rapidly until thick and syrupy.
Meanwhile cut each apple into six pieces and take out the core, then cut each piece in half.
Add the cream to the cider reduction and bring to the boil, add the apples and cook until the apples are just tender and the sauce is reduced and slightly thickened.
Add the cooked turkey and basil to the sauce, stir to coat and heat through well. Check seasoning again.
Serve with couscous and green beans.
Tip: if using fresh turkey you can poach sliced breast fillet or breast steaks along with the apples. Check it is cooked by cutting a piece in half - it should not be pink in the centre.
© Phil Vickery November 2011