serves
8
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Apple
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 5 apples, skins only
- 300 ml thickened cream
- 300 g caster sugar
- 50 g unsalted butter, diced
- vanilla bean ice cream, to serve
You will need to start this recipe 1 day ahead.
Instructions
- Place the apple skins in a saucepan and cover with 250 ml (1 cup) of the cream. Bring to a simmer, then remove from the heat. Stand until cool, then cover and refrigerate overnight to infuse.
- The following day, reheat the mixture over low heat until the cream loosens off the apple skins. Pass through a sieve, pressing down on the skins to extract as much cream from the skins as possible. Discard the skins.
- Weigh the cream and if necessary, top up with the remaining cream so that you have 200 g.
- Place the sugar in a large saucepan over medium heat and cook, stirring occasionally until melted. Once it reaches a dark golden colour, pour in the apple skin cream to stop the cooking. Remove from the heat and gradually whisk in the butter until emulsified.
- Strain into a jug and serve warm or cold. Store in the refrigerator for up to 2 weeks.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Apple
