Name: Miso-caramel apples with macadamia crumble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 40 gm butter, diced; 2 cloves; 1 tbsp white miso; 3 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

Ingredients

40 gm butter, diced

2 cloves

1 tbsp white miso

3 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

1.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).

2.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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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