• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  10 mins

INGREDIENTS

• Sweet Dukkah
• ¼ cup pistachios
• ¼ cup cashew nuts, salted
• ½ cup sugar (for toffee – melt sugar in a pan and set in baking paper)
• 2 tbs sesame seeds, lightly toasted
• 2 tbs shaved coconuts, lightly toasted
• Caramel JAZZ™ Apples
• ½ cup brown sugar
• 2 tbs butter
• 4 JAZZ™ apples, peeled and cored
• Vanilla yoghurt, to serve

METHOD

• In a large frypan over a mediun heat warm some butter. Once melted, add the brown sugar – let it turn to caramel and then add the cut-up pieces of JAZZ™ apple to the pan, cook until the apples are soft.
• In a mortar and pestle, start cracking open the cashew and pistachio – create some texture then add the toffee, sesame seeds and coconut lightly bash ingredients together and mix.
• To serve, spoon the warm JAZZ™ apples into a bowl topped with some of the sauce form the pan. Sprinkle over the dukkah and finish with a spoon of yoghurt.