Miso-caramel apples with macadamia crumble
Put miso's salty notes to work in a simple dessert that can be whipped up any night of the week.
- 15 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
- 40 gm butter, diced
- 2 cloves
- 1 tbsp white miso
- 3 Granny Smith apples, cored and cut into eighths
- 80 gm icing sugar
- 50 ml brandy
- Juice of ½ lemon
- Vanilla ice-cream, to serve
Macadamia crumble
- 20 gm macadamia nuts
- 50 gm chilled butter, diced
- 30 gm caster sugar
- 25 gm plain flour
- 25 gm rolled oats
Method
- 1For 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).
- 2Heat 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.