Caramel JAZZ™ Apples with Sweet Dukkah and Yoghurt

  • Servings

    4

  • Prepration Time

    10 mins

  • Cook Time

    10 mins

INGREDIENTS

  • Sweet Dukkah
  • ¼ cup pistachios
  • ¼ cup cashew nuts, salted
  • ½ cup sugar (for toffee – melt sugar in a pan and set in baking paper)
  • 2 tbs sesame seeds, lightly toasted
  • 2 tbs shaved coconuts, lightly toasted
  • Caramel JAZZ™ Apples
  • ½ cup brown sugar
  • 2 tbs butter
  • 4 JAZZ™ apples, peeled and cored
  • Vanilla yoghurt, to serve

METHOD

  • In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of JAZZ™ apple to the pan, cook until the apples are soft.
  • In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.
  • To serve, spoon the warm JAZZ™ apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.

Recipe by Michael Weldon, featured on Farm to Fork.

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