40 gmbutter, diced2cloves1 tbspwhite miso3Granny Smith apples, cored and cut into eighths80 gmicing sugar50 mlbrandyJuice of ½ lemonVanilla ice-cream, to serveMacadamia crumble20 gmmacadamia nuts50 gmchilled butter, diced30 gmcaster sugar25 gmplain flour25 gmrolled oats
For macadamia crumble, preheat oven to 180C and line an oven tray with baking paper. Coarsely chop macadamia nuts in a small food processor, add butter, sugar and flour, and blitz until coarse crumbs form. Stir in oats, spread mixture on oven tray and bake, stirring occasionally until golden brown (15-16 minutes).
Heat butter, cloves and miso in a large frying pan over medium-high heat until foaming. Add apples and toss occasionally until beginning to soften at the edges (2-3 minutes). Sieve icing sugar over apples, toss to coat and cook, stirring occasionally, until apples begin to caramelise (5-6 minutes). Add brandy and lemon juice, and cook until apples are glazed and tender, and liquid reduces to caramel (2-3 minutes). Discard cloves and serve hot with ice-cream and a scattering of crumble.