Poached Jazz Apples with Miso Butterscotch
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Poached Jazz Apples with Miso Butterscotch
Recipe By Sarah Todd
Ingredients
6 Montague Jazz apples, peeled, cored, cut into eighths
160g sugar + extra 3 tbsp
50g butter + extra 2 tbsp
¼ cup cream + extra 6 tbsp
60g miso
200 ml Bulla dollop cream
icing sugar for dusting
6 digestives, processed to a fine crumble
to serve
dehydrated apple chips
grated almond
small edible herbs
Method
Melt butter over medium-high heat. Once the butter has almost melted, add the brown sugar, followed by the apples. Cook and toss the apples a few times until they are nicely caramelised on all sides.
In a wide saucepan, add butter, 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.
Serve with dollop cream, digestive crumble, grated almond and dehydrated almond chips
