Stewed fruit with sticky caramel
- 20 mins
- 20 mins
- Serves 4
Simple dessert with an Aussie twist to tickle the taste buds of children and adults.
Ingredients
Lemon myrtle stewed pear & apple:
- 6 apples
- 2 pears
- 1 ½ tsp ground lemon myrtle leaf
- 2 tsp maple syrup
Sticky caramel sauce:
- 20 dates
- ½ cup soy milk
- ⅓ cup warm water
Vanilla cream:
- ½ cup chilled aquafaba (the liquid from a can of chickpeas)
- 2 tsp maple syrup
- 1 tsp vanilla extract
Directions
- Soak dates in a bowl of hot water for 15 minutes.
- Peel pears and apples and chop into even bite-sized cubes.
- Add apples, pears, lemon myrtle, maple syrup and ⅓ cup of water to a medium-sized saucepan over a medium heat.
- Once simmering, stir regularly until the fruit is soft and starting to show a caramel colour (about 15 minutes). Add small amounts of water to the pan to stop from sticking. Set aside once cooked.
- Drain dates and place in a high-speed blender or food processor.
- Pour in milk and water. Blend until it resembles a caramel consistency, adding a little more warm water as necessary.
- To prepare vanilla cream, pour chilled aquafaba, maple syrup and vanilla extract to bowl and whip with an electric beater until soft white peaks form (about 10 minutes)
Chef's Tips
- Ground lemon myrtle leaf can be omitted or replaced with cinnamon or allspice for a more traditional ‘apple pie’ flavour. In Australia, ground lemon myrtle leaf is available to buy online from a range of outlets, including Herbie’s Spices.
- Can be served with a sprinkle of your favourite nuts, seeds, buckwheat or toasted oats for some added crunch.
- Stewed pears & apples and caramel sauce can be prepared in advance and warmed up. Vanilla cream must be made just prior to serving.
Alicia Temple
