Accidents happen right?
Yep… But sometimes, that’s not such a bad thing. The other day I made a batch of shortbread, the end result would have been pretty tasty if I had remembered to add sugar to the mix! Rather than ditch my home baked effort, I crushed the resulting biscuit, belatedly added the sugar, and sprinkled it on top of sautéed apples. After flashing it though the oven, I had a new dessert… Apple Shortbread.
This recipe will work well with other fresh fruits as the seasons progress; pears, apricots, peaches and thickly sliced pineapple will do the job. Best of all you can have it made from start to finish in twenty-five minutes so it is not a labor of love—just a tasty mistake!
Apple Shortbread
Ingredients
3 Golden Delicious Apples 60grams (2ounces)
Caster Sugar 60grams (2ounces)
Unsalted Butter 30grams (1ounce)
Macadamia Nuts 90grams (3ounce)
Shortbread (Shop bought is fine)
A Pinch of Salt
Topping
90grams (3ounces)
Crème Fraîche (Whipped cream or vanilla ice cream will stand-in as substitutes)
Equipment
10-inch frying pan (non-stick is best)
Baking Sheet
Earthenware Dish (8 inch diameter)
Preparation Time Ten minutes prep, fifteen minutes cooking.
Method
Preheat your oven to 180°C.
Crush the shortbread. The best way to do this is to place the shortbread in a plastic bag and bash it with the back of a large spoon. Place the macadamia nuts on a baking sheet and roast them for five minutes (at 180°C). Let them cool—then crush them. Peel the apples, quarter and remove the core. Warm the pan over a medium heat, add the unsalted butter. Once the butter has melted and begun to bubble sprinkle in the sugar—allow the sugar to dissolve then add the apples and the pitch of salt. Cook the apples until they have taken on a light, golden-brown colour and then transfer them to the earthenware dish.
Shower the apples with the macadamia nuts and crushed shortbread. Bake for five minute and serve with a blob of crème fraîche.
Recipe by: Chef Jeremy Emmerson
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