Baked apple, soy caramel, crumble and cream

AT A GLANCE

  • Serves 6 people

  • 200 gm (2ΒΌ 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
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.

Recipe:

SHANNON DEBRECENY, MARK LABROOY, DARREN ROBERTSON, THREE BLUE DUCKS, NSW

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

STANTON & KILLEEN CLASSIC RUTHERGLEN MUSCAT.

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