CARAMELISED APPLES WITH DULCE DE LECHE & GRANOLA

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.