Tuesday 10th December 2019
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Serves 4
Preparation time: 5 minutes
Cooking Time: 10 minutes

Ingredients
6 cox apples medium diced
1 vanilla pod
100g of caster sugar
1 teaspoon of corn flour
6 tablespoons of toasted and roughly chopped cashew nuts
Pinch of salt

For the sauce:
150g of caster sugar
50g of butter
½ teaspoon of ground fennel seeds
50ml of double cream

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Apple and cashew nuts crumble with fennel caramel

METHOD
To make the caramel bring the sugar to boil with the ground fennel. When it starts to turn brown add the butter and cream and set aside to cool down.

In a nonstick pan melt the butter, add the seeds from the vanilla and the apples and cook on medium. Add the sugar and the salt and cook for 3-4 minutes, sprinkle with the corn flour and using 4 rings divide the apple filling and cover with the toasted cashew. Serve with the caramel.

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