Maple, apple and walnut pots
The stewed apples in this dish can be made well in advance and served either chilled, at room temperature or warm. To finish the dish, just toast the walnuts and add ice-cream. So sit back, and relax!
Ingredients
25g butter
5 large Granny Smith apples, peeled, cored and cut into 1cm pieces
2 tbsp maple syrup, plus a little extra to serve
1 tbsp lemon juice
2 tsp castor sugar
1 cinnamon stick
1 1/2 cups walnuts
4 scoops good-quality vanilla ice-cream (use gluten-free if required)
a few sprigs of chervil, to garnish
Method
Step 1
For the stewed apples, heat the butter in a small saucepan and add the apples.
Step 2
Cook for a minute until coated in the butter, then add the maple syrup, lemon juice, caster sugar, cinnamon and ¼ cup of water. Bring to a simmer for about 10-15 minutes until the apples are softened and a slightly jammy consistency.
Step 3
Allow to cool until the mixture stops steaming, then refrigerate (or serve it warm if you prefer).
Step 4
Heat your oven to 180ºC. Spread the walnuts on a baking sheet and toast for about 6 minutes until fragrant. Reserve a few walnuts to finish the dish and crush the remainder to a coarse crumble, using either a mortar and pestle or a rolling pin.
Step 5
Place a spoonful of walnuts in a glass and top with a quarter of the apple mixture. Add more walnuts and place a scoop of ice-cream on top. Drizzle over a little extra maple syrup and then, with a microplane grater, grate the reserved whole walnuts over the top to form a "snow".
Step 6
Garnish with chervil.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
