Salted Apple Caramels - Chef Recipe by Michelle Crawford
Stored in preserving jars, apple syrup will last a year and we use it like maple syrup on pancakes, ...
500g plain flour
250g cold unsalted butter, chopped
250g demerara sugar
100g hazelnuts, crushed
100g rolled oats
pinch of ground cinnamon
pinch of ground ginger
6 tbsp crème fraîche, to serve
2 bunches rhubarb, stalks trimmed and diced
600ml ginger beer
20g fresh ginger, peeled and chopped
4 star anise
1 cinnamon stick
1 vanilla bean, split, seeds scraped
200g caster sugar
To make the crumble, preheat the oven to 160°C, and grease a 3cm-deep baking tray. Use your fingertips to mix the fl our and butter to a sandy texture. Mix in the sugar, then the remaining ingredients.
Spread the crumble into the prepared tray and cook for 10 minutes or until golden. If not using immediately, cool completely, and store in an airtight container.
For the poached rhubarb, place all ingredients into a saucepan (including vanilla bean).
Bring to a simmer and cook for 4 minutes, or until the rhubarb is just tender. Transfer to an ovenproof dish and remove the star anise, cinnamon stick and vanilla bean.
Sprinkle the crumble mixture over the rhubarb, and return to the oven for about
5 minutes, to reheat.
Remove from the oven and serve with crème fraîche.