To serve: dehydrated apple chips, grated almonds, small edible herbs
METHOD
Melt 50g of butter over medium-high heat. Once the butter has almost melted, add the 160g of brown sugar, followed by the JAZZ™ apples. Cook and toss the JAZZ™ apples a few times until they are nicely caramelised on all sides.
In a wide saucepan, add butter, 3 tbsp brown sugar and ¼ cup cream, stirring until smooth. Then stop stirring and allow to simmer for three minutes. Add miso and stir to combine then remove from heat and stir in the remaining 6 tablespoons of cream.
Place the apples in 6 bowls. Pour over the butterscotch sauce. Dust with icing sugar. Serve with dollop cream, digestive crumble, grated almond and dehydrated almond chips.
