recipes
Vanilla Apples with Crispy Sugar Shards
Apples and raspberries in a special syrup served with toffee shards.
serves 2
15 min prep
ingredients
| 1 tablespoon each of caster sugar and raw sugar ¾ cup water 1/3 cup caster sugar 1 teaspoon vanilla essence 2 Granny Smith apples, peeled, quartered and cored 1 cup fresh or frozen raspberries Pure cream for serving |
instructions
step 1
Cover a baking tray with aluminium foil making sure the foil is perfectly flat. Evenly sprinkle the combined caster and raw sugars over the tray; Do not grease the foil. Place tray under a preheated grill on medium high and cook until sugar has melted and turned golden brown, approximately 3-4 minutes. Warning: Do not leave the sugar unattended whilst grilling.
Set aside to cool completely.
step 2
Combine water, caster sugar and vanilla essence in a small saucepan and bring to the boil. Cut quartered apples in halves lengthwise and add to saucepan. Cover and simmer until apples are just tender approximately 3-4 minutes.
step 3
Remove apples from saucepan and place into 2 serving cups. Boil water and sugar until reduced to a thick syrup. Add half the raspberries to the syrup and arrange remainder on top of the apples.
step 4
Pour the raspberry syrup over the apples and raspberries in the cups. Carefully peel the foil away from the sugar toffee and break into pieces. Add toffee shards to the cups and serve immediately with a spoonful of pure cream.
recipe tip
The toffee shards can be used to decorate any type of dessert.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1330kJ (317Cal) | 352kJ (84Cal) |
| Protein | 1.4g | 0.4g |
| Fat - Total | 2.6g | 0.7g |
| - Saturated | 1.4g | 0.4g |
| Carbohydrate | 68.1g | 18.1g |
| - Sugars | 67.4g | 17.9g |
| Dietary Fibre | 6.3g | 1.7g |
| Sodium | 4mg | 1mg |
| Potassium | 260mg | 69mg |
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Vanilla Apples with Crispy Sugar Shards
Vanilla Apples with Crispy Sugar Shards
Apples and raspberries in a special syrup served with toffee shards.
ingredients
1 tablespoon each of caster sugar and raw sugar
¾ cup water
1/3 cup caster sugar
1 teaspoon vanilla essence
2 Granny Smith apples, peeled, quartered and cored
1 cup fresh or frozen raspberries
Pure cream for serving
instructions
step 1
Cover a baking tray with aluminium foil making sure the foil is perfectly flat. Evenly sprinkle the combined caster and raw sugars over the tray; Do not grease the foil. Place tray under a preheated grill on medium high and cook until sugar has melted and turned golden brown, approximately 3-4 minutes. Warning: Do not leave the sugar unattended whilst grilling.
Set aside to cool completely.
step 2
Combine water, caster sugar and vanilla essence in a small saucepan and bring to the boil. Cut quartered apples in halves lengthwise and add to saucepan. Cover and simmer until apples are just tender approximately 3-4 minutes.
step 3
Remove apples from saucepan and place into 2 serving cups. Boil water and sugar until reduced to a thick syrup. Add half the raspberries to the syrup and arrange remainder on top of the apples.
step 4
Pour the raspberry syrup over the apples and raspberries in the cups. Carefully peel the foil away from the sugar toffee and break into pieces. Add toffee shards to the cups and serve immediately with a spoonful of pure cream.
serves 2 15 min prep recipe tip
The toffee shards can be used to decorate any type of dessert.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au