YOU’LL NEED :
40 gm butter,
2 cloves diced
1 tbsp Miso Tasty Shiro White miso paste
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
2 cloves diced
1 tbsp Miso Tasty Shiro White miso paste
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
30 gm caster sugar
25 gm plain flour
25 gm rolled oats
METHOD :
- 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.
Full recipe at Gourmet Traveller
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