"A beautiful combination of flavours, this apple novel is quick to make from few ingredients," says Rodney Dunn. "The salted liquorice ice-cream is a revelation, even for liquorice haters. Any good salted liquorice will work. We suspect Alistair chose the Zoute Giga Snippers for the name." We used baby apples from one of the trees at The Agrarian Kitchen, but regular apples will do the trick.
- 5 apples, such as gala or pink lady
- 80 gm orange marmalade
- 100 gm self-raising flour (1/3 cup)
- 50 gm butter, coarsely chopped
- 175 gm caster sugar
- 250 ml dry apple cider
Salted liquorice ice-cream
- 300 ml milk
- 200 ml pouring cream
- 10 gm caraway seeds, toasted and coarsely crushed (2 tsp)
- 6 egg yolks
- 100 gm caster sugar
- 20 gm blackstrap molasses
- 50 gm salted liquorice, such as Zoute Giga Snippers (see note)
- 1For salted liquorice ice-cream, bring milk, cream and caraway seeds to the boil in a saucepan over medium heat. Whisk yolks, sugar and molasses in a bowl to combine, then add about a third of the warm milk mixture and whisk to combine. Pour back into saucepan, whisk to combine, then stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (8-10 minutes). Add liquorice, stir to combine, then transfer to a blender and process until smooth, or process with a hand-held blender. Cool, then churn in an ice-cream machine and freeze until required. Makes about 750ml.
- 2Preheat oven to 200C. Peel, core and quarter apples. Spread marmalade in base of a 1.5-litre ovenproof dish and arrange apples evenly on top. Rub butter into flour in a bowl with your fingertips until mixture resembles fine breadcrumbs. Add sugar, stir to combine, then add cider and whisk until smooth. Pour batter over apples and bake until golden brown and bubbling (35-40 minutes). Serve hot with salted liquorice ice-cream.
Note Zoute Giga Snippers are triple-salted Dutch liquorice diamonds found in specialty lolly shops or European grocery stores.
Drink Suggestion: Oloroso Sherry.