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Baked apple, soy caramel, crumble and cream


You'll need

200 gm (2¼ cups) rolled oats 75 gm honey 40 gm unsalted butter, melted 40 gm brown sugar 3 dried dates, thinly sliced 8 roasted almonds, coarsely chopped 200 gm caster sugar 20 ml whisky 3 tsp soy sauce, or to taste 6 Granny Smith apples, coarsely chopped into bite-sized pieces To serve: double cream

Method

  • 01
  • Preheat oven to 160C. Combine oats, honey, butter, brown sugar, dates and almonds in a bowl, mix well and bake on an oven tray lined with baking paper until golden (20 minutes).
  • 02
  • Meanwhile, heat a large frying pan over medium-high heat, scatter sugar over and cook until a light caramel forms (4-5 minutes), add 200ml water (be careful as hot caramel will spit) and stir until dissolved (2-3 minutes), add whisky and soy, stir to combine, add apple, stir to coat well and simmer until apple softens (3-6 minutes). Divide apple mixture among six 300ml ovenproof bowls and keep warm.
  • 03
  • Spoon almond topping over apple mixture and serve with double cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Stanton & Killeen Classic Rutherglen Muscat.

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