Miso Caramel Apples with Macadamia Crumble

You'll need :

40 gm butter,
cloves diced
1 tbsp Miso Tasty Shiro White miso paste 
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

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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