Poached JAZZ™ Apples with Miso Butterscotch

  • Servings

    6

  • Prepration Time

    10 mins

  • Cook Time

    30 mins

INGREDIENTS

  • 6 JAZZ™ apples, peeled, cored, cut into eighths
  • 160g brown sugar + 3 tbsp
  • 50g butter + 2tbsp
  • 1/4 cup cream + 6 tbsp
  • 60g miso
  • 200ml dollop cream
  • icing sugar, for dusting
  • 6 digestives, processed to a fine crumble
  • To serve: dehydrated apple chips, grated almonds, small edible herbs

METHOD

  • Melt 50g of butter over medium-high heat. Once the butter has almost melted, add the 160g of brown sugar, followed by the JAZZ™ apples. Cook and toss the JAZZ™ apples a few times until they are nicely caramelised on all sides.
  • In a wide saucepan, add butter, 3 tbsp brown sugar and ¼ cup cream, stirring until smooth. Then stop stirring and allow to simmer for three minutes. Add miso and stir to combine then remove from heat and stir in the remaining 6 tablespoons of cream.
  • Place the apples in 6 bowls. Pour over the butterscotch sauce. Dust with icing sugar. Serve with dollop cream, digestive crumble, grated almond and dehydrated almond chips.

Recipe by Sarah Todd, featured on Farm to Fork

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