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Apple Shortbread
recipe filedessertapple shortbread
Apple Shortbread
Apple Shortbread
3 Golden Delicious Apples 60g (2oz) Caster Sugar 60g (2oz) Unsalted Butter 30g (1oz) Macadamia Nuts 90g (3oz) Shortbread (Shop bought is fine)
A Pinch of Salt

90g (3oz) Crème Fraîche (Whipped cream or vanilla ice cream will stand-in as substitutes)

10-inch frying pan (non-stick is best)
Baking Sheet
Earthenware Dish (8 inch diameter)

Preparation Time Ten minutes prep, fifteen minutes cooking.

Apple Shortbread

Recipe By: Chef Jeremy Emmerson

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 labour of love - just a tasty mistake!

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.

Copyright © 2008