Poached JAZZ™ Apples with Miso Butterscotch

• Servings

  6

• Prepration Time

  10 mins

• Cook Time

  30 mins

INGREDIENTS

• 6 JAZZ™ apples, peeled, cored, cut into eighths
• 160g brown sugar + 3 tbsp
• 50g butter + 2tbsp
• 1/4 cup cream + 6 tbsp
• 60g miso
• 200ml dollop cream
• icing sugar, for dusting
• 6 digestives, processed to a fine crumble
• 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.