yello® – in season now

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.

Recipe by Sarah Todd, featured on Farm to Fork

MORE DELICIOUS RECIPES

JAZZ™ Apple Zucchini Salad with a Tahini Dressing
Spiced Brown Butter envy™ Apple Upside Down Cake
Pork Tenderloin with JAZZ™ Apple & Onion Marmalade
Frozen envy™ Apple & Blackberry Ripple Yoghurt Ice-Cream
Spiced JAZZ™ Apple & Dulce De Leche Bars
Grilled nectarines with passionfruit swirl yogurt
Ambrosia™ Apple & Honey Salsa with Grilled Halloumi
Fresh envy™ Apple & Ginger Kimchi

View All Recipes