CARAMELISED AP­PLES WITH DULCE DE LECHE & GRA­NOLA

Country Style - - COUNTRY CHEF -

SERVES 4 395g can sweet­ened con­densed milk 100g but­ter

1 / cup firmly packed brown sugar 3

1 vanilla bean, split 1 cin­na­mon stick 4 ap­ples, peeled, quar­tered, cored 2 cups ap­ple juice 1 ta­ble­spoon dark rum GRA­NOLA

1 / cup puffed mil­let 3

1 / cup puffed rice 3

1 / cup rolled oats 3

¼ tea­spoon ground cin­na­mon ¼ tea­spoon ground gin­ger ¼ tea­spoon sea salt flakes 80g but­ter ¼ cup honey ¼ cup raw al­monds, roasted, roughly chopped 2 ta­ble­spoons pepi­tas (pump­kin ker­nels)

Pre­heat oven to 200°C. Pour con­densed milk into a ce­ramic bak­ing dish. Cover with foil and place in a large roast­ing pan. Add enough wa­ter to roast­ing pan to reach half­way up sides of bak­ing dish. Bake, adding more wa­ter if nec­es­sary, for 1 hour. Re­move from oven and stir. Re-cover and bake for a fur­ther 30 min­utes or un­til dulce de leche is a rich caramel colour. Whisk un­til smooth. Cool. Re­duce oven tem­per­a­ture to 160°C. To make gra­nola, line a large bak­ing tray with bak­ing pa­per. Com­bine puffed mil­let, puffed rice, rolled oats, cin­na­mon, gin­ger and salt in a bowl. Stir but­ter and honey in a saucepan over a medium heat un­til but­ter melts. Pour over puffed mil­let mix­ture and stir to com­bine. Spread over pre­pared tray. Bake for 15 min­utes or un­til golden. Cool. Add al­monds and pepi­tas and toss to com­bine. Melt but­ter in a large fry­ing pan over a medium heat. Add sugar, vanilla bean and cin­na­mon stick, and stir to com­bine. Add ap­ple and turn to coat in but­ter mix­ture. Cook, shak­ing pan oc­ca­sion­ally, for 5 min­utes or un­til caramelised. Pour ap­ple juice and rum over ap­ples, and shake pan to com­bine. Trans­fer to a bak­ing dish. Bake for 10 min­utes or un­til ap­ple is ten­der and sauce thick­ens slightly. Spoon dulce de leche among serv­ing plates. Top with caramelised ap­ples and gra­nola.

Caramelised ap­ples with dulce de leche & gra­nola Pick up the baked ap­ple and almond caramel flavours, plus the re­fresh­ing acid­ity, of the 2014 Pizzini Pi­colit.

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