This cooking implement comes from the days when food was mainly eaten when it was fresh, or preserved in some way. Apples could be kept wrapped in a cool dark place, but eventually the skin would become dry, wrinkly and unappetising.
Placing an apple on these two spikes and putting it or holding it over an open fire would roast the apple and it would become much like our baked apples today. It could then be eaten with meat - apples go particularly well with roast pig (pork) since the acid cuts the greasiness of the fat.
It is now on display in the large fireplace at Whitehall, Cheam, along with other Tudor cooking implements, so that visitors can get an idea of how the hearth might have looked like when the house was first built.