Name: Apple novel with salted liquorice ice-cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 5 apples, such as gala or pink lady; 80 gm orange marmalade; 100 gm self-raising flour (1/3 cup); 50 gm butter, coarsely chopped; 175 gm caster sugar; 250 ml dry apple cider; Salted liquorice ice-cream; 300 ml milk; 200 ml pouring cream; 10 gm caraway seeds, toasted and coarsely crushed (2 tsp); 6 egg yolks; 100 gm caster sugar; 20 gm blackstrap molasses; 50 gm salted liquorice, such as Zoute Giga Snippers (see note)

“A beautiful combination of flavours, this apple novel is quick to make from few ingredients,” says Rodney Dunn. “The salted liquorice ice-cream is a revelation, even for liquorice haters. Any good salted liquorice will work. We suspect Alistair chose the Zoute Giga Snippers for the name.” We used baby apples from one of the trees at The Agrarian Kitchen, but regular apples will do the trick.

Ingredients

5 apples, such as gala or pink lady

80 gm orange marmalade

100 gm self-raising flour (1/3 cup)

50 gm butter, coarsely chopped

175 gm caster sugar

250 ml dry apple cider

Salted liquorice ice-cream

300 ml milk

200 ml pouring cream

10 gm caraway seeds, toasted and coarsely crushed (2 tsp)

6 egg yolks

100 gm caster sugar

20 gm blackstrap molasses

50 gm salted liquorice, such as Zoute Giga Snippers (see note)

Method

Main

1.For salted liquorice ice-cream, bring milk, cream and caraway seeds to the boil in a saucepan over medium heat. Whisk yolks, sugar and molasses in a bowl to combine, then add about a third of the warm milk mixture and whisk to combine. Pour back into saucepan, whisk to combine, then stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (8-10 minutes). Add liquorice, stir to combine, then transfer to a blender and process until smooth, or process with a hand-held blender. Cool, then churn in an ice-cream machine and freeze until required. Makes about 750ml.

2.Preheat oven to 200C. Peel, core and quarter apples. Spread marmalade in base of a 1.5-litre ovenproof dish and arrange apples evenly on top. Rub butter into flour in a bowl with your fingertips until mixture resembles fine breadcrumbs. Add sugar, stir to combine, then add cider and whisk until smooth. Pour batter over apples and bake until golden brown and bubbling (35-40 minutes). Serve hot with salted liquorice ice-cream.

Note Zoute Giga Snippers are triple-salted Dutch liquorice diamonds found in specialty lolly shops or European grocery stores.
Drink Suggestion: Oloroso Sherry.
Notes

Alistair Wise

Styling by Rodney Dunn

Styling by Luke Burgess

Styling by Emma Knowles

Ingredients

Method

Main

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